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Roasted Corn and Ube

A classic Nigerian street food.

Total Time: 1.5 hours

Servings: 10

Ingredients

2 cups purple ube (yam), quartered

1 + ½ cup olive oil, divided

5 Tbsp salt, divided

5 Tbsp pepper, divided

5 ea corn on the cob, kernels removed

½ cup butter

1 cup DOLE® Pineapple Coconut Mix

1 Tbsp garlic, grated

1 Tbsp ginger, grated

2 cups Sweet Plantains

1 cup coconut chips, for garnish

Preheat oven to 325 degrees. Toss ube and plantains in ½ cup olive oil and season with 2 Tbsp salt and 2 Tbsp pepper.
Place evenly on baking pan and cook for 45 minutes or until tender and browned slightly. Allow to cool.
Season corn with butter, 2 Tbsp salt and 2 Tbsp pepper and roast for 30 minutes. Allow to cool.
In a blender, combine remaining olive oil and pineapple coconut mix slowly. Add garlic, ginger, and remaining salt and pepper.
In a bowl place corn, ube and plantains. Pour vinaigrette over vegetables and toss to coat.
Serve or refrigerate. Garnish with coconut chips.