1 large sweet potato, peeled and cubed
1/2 red onion, sliced
2 cups of fire roasted corn, frozen (or fresh if in season)
2 Tbsp cilantro, chopped
2 scallions, chopped
Zest and juice of 1/2 lime
1/8 tsp coriander
1/8 tsp cayenne pepper (less if you don’t want as much heat)
Salt and Pepper to taste
3 Tsp unsalted butter
Heat 2 Tbsp. EVOO and 1 Tbsp. butter in a skillet on medium head. Cook the onions and the white and light greens of the scallions until softened, around 5 minutes. Add the lime zest and salt.
Remove onion mix from the skillet and set aside. In the same skillet, melt 2 Tbsp. of butter on medium high heat. Add the sweet potatoes and cook until golden brown. Resist the urge to flip too soon in order to get the nice crust. Season potatoes with coriander, cayenne pepper, salt and pepper. Add frozen corn and the cooked onions and heat through. Finish with lime juice and garnish with cilantro and scallion greens. Serves two very hungry humans.