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When it comes to cooking corn for your Sweet Potato & Corn Tacos, the method you choose can significantly impact the taste and texture of your dish. Here are some popular methods to prepare corn, whether you’re using fresh, frozen, or canned:

Sweet Potato & Corn Tacos

Discover the vibrant and nutritious world of Sweet Potato & Corn Tacos! This delightful recipe combines the earthy sweetness of roasted sweet potatoes with the crisp pop of corn, creating a colorful meal that's perfect for any time of day. Packed with vitamins and fiber, these tacos are great for vegetarian, vegan, or gluten-free diets. Enjoy endless customization with toppings and sauces to elevate each bite. Join the taco revolution and bring this healthy dish to your table!

Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 cup corn kernels (use fresh, frozen, or canned as preferred)

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

Salt and pepper, to taste

8 small corn tortillas

1 ripe avocado, sliced

1 cup fresh cilantro, roughly chopped

1 lime, cut into wedges

¼ cup crumbled feta cheese or cotija cheese (optional for garnish)

Salsa or hot sauce, for serving (optional)

Instructions
 

Prepare the Sweet Potatoes: In a large mixing bowl, add the diced sweet potatoes. Drizzle with the olive oil, then sprinkle the chili powder, cumin, salt, and pepper over. Toss everything together until the sweet potatoes are evenly coated with the spices.

    Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup. Spread the seasoned sweet potatoes in a single layer on the baking sheet. Roast in the preheated oven for 25-30 minutes or until they are fork-tender and lightly caramelized, flipping them halfway through to ensure even browning.

      Cook the Corn: If you're using fresh corn, heat a small pan over medium-high heat. Add the corn and sauté for 3-5 minutes, allowing it to get slightly charred. For frozen corn, place it directly in a pan over medium heat, stirring occasionally until heated through. If you're using canned corn, drain and rinse it under cold water before heating in the pan.

        Warm the Tortillas: Heat a dry skillet over medium heat. Warm each corn tortilla for about 30 seconds on each side until soft and pliable—this enhances their flavor and makes them easier to fold.

          Assemble the Tacos: On each warmed tortilla, pile on a generous scoop of the roasted sweet potatoes followed by a spoonful of corn. Top each taco with a few slices of avocado and a hearty sprinkling of fresh cilantro. If you're feeling indulgent, add crumbled feta or cotija cheese for extra creaminess and flavor.

            Serve: Squeeze fresh lime juice over the assembled tacos to brighten the flavors. Serve with salsa or hot sauce on the side for those who enjoy an extra spicy kick. Dive in and relish your vibrant Sweet Potato & Corn Tacos!

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4