This looks SO fresh and delicious.  Mary Higginbotham, from the UK Cooperative Extension Office, is back for another edition of What's Cookin'? and, this week, she's serving up a delicious Kentucky Proud recipe for Corn and Sweet Potato Confetti Salad.  It's a great look recipe featuring some of your favorite Fall flavors.  Check it out!
Photo by Mary Higginbotham


3 cups sweet potato, peeled and diced
3½ cups cut fresh corn kernels (7 ears) or frozen corn kernels
2 green bell peppers, diced
1 red bell pepper, diced
1 small red onion, diced
1 tablespoon olive oil
½ cup cider vinegar
½ teaspoon salt



Bring one cup of water to boil in a 2 quart saucepan; add diced sweet
potatoes. Cook sweet potatoes 10 minutes or until slightly tender.
Drain and set aside.
Remove shuck and silk from fresh corn ears; cut kernels from cob.
Dice peppers and red onion.
Heat olive oil in a large skillet on medium setting; add sweet potatoes and cook
until slightly browned. Add peppers; cook 5 minutes; add corn kernels, cooking
until tender. Combine red onion and cider vinegar in large bowl; add skillet vegetables;
toss and salt to taste.
Serve warm or refrigerate for chilled version.

What’s Cookin’? is sponsored each week by Murphy Appliance Company in Owensboro!