This “Mexican Road Corn” impressed loaded candy potato is a straightforward oven-baked candy potato with a scrumptious mixture of corn, inexperienced onions, cilantro, jalapeño, lime, Mexican cheese, and a creamy sauce.

These loaded candy potatoes come collectively in about 30 minutes, and one of the best half is that they’re simple to make, wholesome, and full of tons of taste. This recipe is vegetarian, however you possibly can at all times add a facet of grilled hen (utilizing this chicken marinade) or grilled steak (utilizing this steak marinade).

Loaded Sweet Potato with Mexican Street Corn Topping

It’s no secret I’m obsessive about the flavors of Mexican avenue corn (this Mexican Street Corn Pasta Salad is among the hottest recipes on my web site!). The mix of candy corn with salty cheese, a spicy chili powder dressing, and a burst of recent herbs and lime makes for an addictive combination! Take that and cargo it on a wonderfully caramelized baked candy potato? Effectively, it doesn’t get too significantly better than that 🙂

Image of the sweet potatoes baked halves being roasted or these loaded sweet potatoes.

So with that, let’s soar into these Mexican avenue corn impressed (I’m claiming no authenticity on this recipe) loaded candy potatoes!

Find out how to make loaded candy potatoes

  • Bake the potatoes: wrapping potatoes in foil and cooking within the oven can take 1+ hours. To chop down the time it takes, reduce the potatoes in half and place them face down immediately within the oven (no foil). The uncovered flesh of the candy potato will get caramelized because it bakes on the tray. 
  • Assemble the topping: whereas the potatoes are baking, we’ll assemble the “avenue corn” topping combine & chili powder sauce. 
  • Make the sauce: this scrumptious sauce is easy to make and might be prepped proper after the topping is assembled. It’s additionally very simple to make this sauce as sizzling or delicate as you’d like.
  • Eat: Break up the baked candy potatoes a bit with a fork, spoon on some topping, and end with spoonfuls of the sauce. Add a squeeze of recent lime and devour.

Overhead image of the Mexican Street Corn topping that will go on these loaded baked sweet potatoes

Variation Concepts

It’s very simple so as to add in some variation to those loaded candy potatoes. Listed here are a number of solutions:

  • Beans: add some black beans into the topping combine (OR on the facet) for extra protein
  • Cheese: though cotija cheese is the standard cheese discovered on avenue corn, we love queso fresco in these loaded candy potatoes. Use whichever you favor OR each when you have them available!
  • Corn: recent is at all times greatest, however canned/frozen works nice too. When you have recent corn I’d advocate grilling it! For canned/frozen, strive pan roasting it (see be aware 2 in recipe card). Within the winter I purchase frozen corns on the cobs (pictured above) and grill these on a gasoline grill or on a grill pan. If choosing canned corn, strive a can of fire-roasted corn!
  • Spice: to lower the general spice, cut back or omit the quantity of diced jalapeños and/or lower the Sriracha within the dressing. To extend the general spice, add some extra chopped or thinly sliced jalapeños to those potatoes and/or enhance the quantity of Sriracha.

Dietary Modifications

  • Dairy free: to make this a dairy free recipe omit the cheese
  • Vegan Loaded Candy Potato: to transform this to a vegan recipe, omit the cheese and use vegan mayo instead of the common mayo.
  • Add extra protein: add in a can of (drained and rinsed) black beans or a facet of grilled hen/steak.

Overhead image of the sauce that goes with these vegan loaded sweet potatoes

Find out how to meal prep

  • Bake sufficient candy potatoes for the week: This after all relies on what number of you’d prefer to eat that week. I wouldn’t advocate retaining the already roasted baked potatoes previous per week. Let the potatoes fully cool and package deal in separate containers.
  • Put together the topping and sauce: relying on what number of servings you’ll be prepping, you may wish to double each the topping and sauce. Retailer the topping combination, cheese, avocado, and sauce in separate containers. (Squeeze lime/lemon on reduce avocados and retailer within the fridge in a ziplock bag).
  • Assemble the loaded candy potato: heat the candy potato once more, add the topping, cheese, avocado, sauce, and revel in!

Overhead image of these ready-to-eat loaded sweet potatoes

Serve a loaded candy potato alongside

Mexican Road Corn Candy Potatoes

A “Mexican Road Corn” impressed loaded candy potato is a straightforward oven baked candy potato with a scrumptious mixture of corn, inexperienced onions, cilantro, jalapeño, lime, Mexican cheese, and a creamy sauce.

Course:

Dinner

Delicacies:

American, Mexican

Key phrase:

loaded candy potato

Servings: 2 -Four servings (Be aware 1)

Energy: 142 kcal

Writer: Chelsea

Components

  • 2-4
    medium (10-11 ounces EACH)
    candy potatoes,
    scrubbed clear and halved
  • 1
    tablespoon
    olive oil
  • Effective sea salt and freshly cracked pepper
  • 2
    cups
    corn (2 recent cobs, or 1 can fire-roasted corn)
    (Be aware 2)
  • 1
    giant
    avocado,
    chopped
  • 3
    full inexperienced onions,
    finely chopped
  • 1/2
    cup
    finely chopped cilantro
    (measure after chopping)
  • 1
    tablespoon
    finely diced jalapeno
  • 1/3
    cup
    queso fresco cheese
  • Elective: 1-2 tablespoons recent lime juice

Sauce

  • 1/2
    cup
    full-fat common mayo
  • 3
    tablespoons
    freshly squeezed lime juice + 1/Four teaspoon lime zest
    (1-2 giant limes)
  • 1/2
    teaspoon
    chili powder
  • 1/4
    teaspoon
    paprika
  • 1/8
    teaspoon
    floor cumin
  • 1
    teaspoon
    sriracha

Directions

  1. SWEET POTATOES: Preheat the oven to 400 levels F. Whereas oven is preheating, prep the candy potatoes. Scrub the potatoes, reduce them precisely in half (lengthwise), and place on a big sheet pan. Drizzle olive oil over the potatoes after which rub the oil onto either side of the potatoes. Sprinkle about 1/2 teaspoon of salt evenly over the flesh facet of the potatoes after which place the potatoes flesh facet DOWN. Sprinkle about 1/Four teaspoon salt evenly over the pores and skin of the potatoes. Bake for 30-37 minutes (relying on measurement of potatoes/private desire for tenderness) or till pores and skin appears to be like shriveled and potatoes are tender. A 5-6 ounce potatoes will cook dinner in round 25-27 minutes, 6-Eight ounce potatoes round 30 minutes, and 9-11 ounce potatoes round 33-37 minutes.

  2. TOPPING: Whereas the candy potatoes bake, put together the topping. In a big bowl, mix the corn reduce from the cob (Be aware 2), chopped avocado, chopped inexperienced onions, chopped cilantro, jalapeno, and queso fresco cheese. Season to style with salt and pepper and, if desired, 1-2 tablespoons freshly squeezed lime juice. Stir to mix.

  3. SAUCE: In a small bowl, add collectively all the sauce components: the mayo, lime juice, lime zest, chili powder, paprika, cumin, and sriracha. Whisk till easy. Season with salt and pepper to style.

  4. ASSEMBLE: as soon as candy potatoes are fork tender, take away from the oven. Flip the potatoes flesh facet up and smash down the insides a little bit bit with a fork. Then add the filling, loads of sauce, and a squeeze of recent lime as desired.

Recipe Notes

Be aware 1: The “avenue corn” filling combination is sufficient to overfill 2 full candy potatoes (Four halves) or frivolously fill Four full candy potatoes (Eight halves). The precise serving sizes of this recipe tremendously relies upon/varies on a number of elements: the dimensions of your candy potatoes, how a lot topping you are including to every potato, and naturally particular person appetites (I discover these extraordinarily filling, so one closely loaded half is sufficient for me!)

Be aware 2: Sauté (drained or fully thawed out) corn kernels in a preheated giant cast-iron skillet Three to five minutes, stirring always, till kernels are frivolously charred over excessive warmth. Take away to let cool fully earlier than including. Alternatively, grill cobs of corn, let cool fully, after which slice off the cob (my favourite strategy to get pleasure from these!) 

To grill corns on the cob: peel again husks and take away silk. Rub oil on all sides of the corn and frivolously salt and pepper. Place on heated grill (400 levels F) and rotate each 3-Four minutes or till charred. Take away let cool after which slice off the cob.

Nutrition facts for loaded sweet potatoes

The ultimate BEST EVER Loaded Sweet Potatoes! Mexican street corn inspired! via chelseasmessyapron.com