2 large poblano peppers
2 large sweetpotatoes, about 2-½ pounds, peeled and cut into 1-inch chunks
3 tablespoons olive oil
1 cup frozen corn kernals, thawed (or canned)
¼ cup diced red onion or shallot
Freshly squeezed lime juice
Cilantro (optional)
Diced tomatoes (optional)

2 large poblano peppers 2 large sweetpotatoes, about 2-½ pounds, peeled and cut into 1-inch chunks 3 tablespoons olive oil 1 cup frozen corn kernals, thawed (or canned)

Set oven to bake at 400°F.

Toss sweet potato with a drizzle of oil, salt, and pepper on a foil-lined baking sheet; roast in oven until tender, about 30 minutes, stirring halfway through.

Meanwhile, melt 1 TBSP butter in a large pan over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred in spots, 5-8 minutes. (TIP: If corn pops, cover pan.) Season with salt and pepper.

Remove from pan and set aside in a medium bowl. Add poblano, shallot, and a drizzle of oil to same pan over medium-high heat. Cook, stirring often, until slightly blistered, 5-6 minutes. Season with salt and pepper. Transfer to bowl with corn.

In a bowl, combine sweet potatoes, peppers, corn, onion, lime juice, cilantro, and tomato; toss gently. Serve warm or cold.