INGREDIENTS

• 3 ripe avocados
• 2 ears corn, kernels cut from the cob
• 1 medium batata or camote (Latin America sweet potato) — see note below*
• 2 limes, juiced
• 1 small red onion, finely diced
• 2 plum tomatoes, seeds removed, small diced
• 6 culantro (not cilantro) leaves, finely chopped
• 1 small scotch bonnet, finely diced (remove seeds if you prefer a milder heat)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

INSTRUCTIONS:

1. Bake camote at 350 degrees for 45 minutes or until tender. Place in a bowl and let cool; peel and cut small dice. Set aside
2. Add 2 teaspoons of oil to the skillet over medium-high heat. Add corn kernels and 1/4 teaspoon salt, and cook until lightly golden, 3 to 4 minutes. Set it aside
3. Place avocados and lime juice in a large bowl. Using a pastry cutter or the back of a fork, mash avocados to your liking. Chunky or creamy, whichever you prefer.
4. To the bowl with the potatoes, add corn, red onion, diced tomatoes, culantro, scotch bonnet, salt, and pepper. Give it a stir. Taste for seasoning and add more if necessary.

*Note: batata is a firm and dry sweet potato with pinkish color skin with an off-white color flesh; it remains firm after cooking. If you are unable to find batata, substitute with red Garnet or Jewel yams – 1:1. However, keep in mind that they are moist rather than dry inside, so do not overcook. The other option is to use Yukon Gold potatoes, but since they have a higher glycemic index than sweet potatoes use half the amount in the recipe – 1:1/2