Mexicorn Salsa Topped Sweet Potato Rounds

Mexicorn Salsa Topped Sweet Potato Rounds

Servings
SERVINGS

4-6

Prep Time
PREP TIME

5 Min

Cook Time
COOK TIME

20 Min

This 20-minute appetizer features caramelized rounds of roasted sweet potato that serve as a naturally sweet and sturdy base for a zesty corn salsa, made easy with Green Giant® Mexicorn®, fresh lime juice and chopped cilantro. Top with creamy cojita cheese and for the perfect balance of earthy, sweet, spicy, and savory flavors.

FEATURED PRODUCTS

Green Giant® SteamCrisp® Mexicorn® 11 oz.

Green Giant® SteamCrisp® Mexicorn®

WHERE TO BUY
Mexicorn Salsa Topped Sweet Potato Rounds
Full Recipe

FULL RECIPE

Serving Size: 4-6

Prep Time: 5 minutes

Cook Time: 20 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Mexicorn®

Lists of ingredients:

  • 2-3 large sweet potatoes, cleaned and sliced 1/4-inch thick
    2 Tablespoons olive oil
    ½ teaspoon salt
    1 teaspoon chili powder
    1 can (11 ounce) Green Giant® SteamCrisp® Mexicorn®, drained
    ¼ cup chopped fresh cilantro
    juice of 1 lime
    ¼ teaspoon cumin
    ¼ teaspoon salt
    ½ cup crumbled cojita cheese

Steps

STEPS

1 Preheat oven to 425°F. Line a baking sheet with parchment paper.
2 Toss sweet potato with oil, salt, and chili powder. Lay in a single layer on baking sheet. Roast 10 minutes, flip each round over, and roast an additional 10 minutes.
3 While potatoes are in the oven, combine Mexicorn, cilantro, lime juice, cumin, and salt in a bowl.
4 Once sweet potato rounds are roasted, top each with a spoonful of corn salsa and sprinkle with cojita cheese.

TIPS & TRICKS

Looking for other party appetizers? Look no further! Also try our recipe for Mexican Street Corn Flatbread or Tex-Mex Corn and Poblano Chicken Egg Rolls.

Not just for a party, this dish also works for a nutritious side to grilled chicken, steak or pork.

Serving Size: 4-6

Prep Time: 5 minutes

Cook Time: 20 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Mexicorn®

  • 2-3 large sweet potatoes, cleaned and sliced 1/4-inch thick
    2 Tablespoons olive oil
    ½ teaspoon salt
    1 teaspoon chili powder
    1 can (11 ounce) Green Giant® SteamCrisp® Mexicorn®, drained
    ¼ cup chopped fresh cilantro
    juice of 1 lime
    ¼ teaspoon cumin
    ¼ teaspoon salt
    ½ cup crumbled cojita cheese

1 Preheat oven to 425°F. Line a baking sheet with parchment paper.
2 Toss sweet potato with oil, salt, and chili powder. Lay in a single layer on baking sheet. Roast 10 minutes, flip each round over, and roast an additional 10 minutes.
3 While potatoes are in the oven, combine Mexicorn, cilantro, lime juice, cumin, and salt in a bowl.
4 Once sweet potato rounds are roasted, top each with a spoonful of corn salsa and sprinkle with cojita cheese.

Tips & Tricks

Looking for other party appetizers? Look no further! Also try our recipe for Mexican Street Corn Flatbread or Tex-Mex Corn and Poblano Chicken Egg Rolls.

Not just for a party, this dish also works for a nutritious side to grilled chicken, steak or pork.

three recipe Filters
Filters
Search Recipes Icon
filter

FILTER

View All Recipes

Recipes Results for