SERVES:
4
INGREDIENTS:
2 large sweet potatoes, peeled and cut into 3/4-inch cubes
2 large eggs
1/2 - 3/4 cup diced onion
1 - 2 Tbs vegetable oil
kernels of corn from 2 large ears of corn (approx. 1 1/2 cups)
1 large jalapeno pepper, deseeded and thinly sliced
approx. 1/2 tsp ground cumin
approx. 1/3 cup chopped fresh basil
approx. 1/4 - 1/3 cup mayonnaise
salt and pepper to taste
baby arugula for serving (optional but good)
PROCEDURE:
Hard boil 2 large eggs, in just enough water to cover, at the same time you're gently boil 2 large, peeled and 3/4-inch cubed sweet potatoes in another pot of water.
The eggs will take exactly 12 minutes to cook once the water comes to, and stays at, a steady simmer and, while you're keeping your eye on those things, add 1 - 2 Tbs of vegetable oil to a large heavy bottomed pan and saute about 1/2 cup of diced onion to soften a bit.
And then add the kernels of corn from 2 large ears of corn, add 1 large deseeded and thinly sliced jalapeno pepper and a good sprinkling of ground cumin and cook that along for a couple of minutes and turn the heat off.
It's possible that the sweet potatoes will be done before the eggs and you'll want to drain the potatoes as soon as they're just cooked through and then add them to a large mixing bowl and spread them out a bit to cool down to room temperature.
At that point, add the room temperature corn, onion and jalapeno pepper, add the chopped hard cooked eggs, add a little handful of chopped fresh basil and a good dollop of mayonnaise and gently toss to combine.
Season that with salt and pepper to taste and keep it cold in the fridge if you're not going to serve it right away.
Serve it up family style or in individual bowls on top of some baby arugula if you like.
HINTS:
Try tossing it with a little simple Italian style dressing instead of mayonnaise if you like.