I consider this to be a “Southern Style Meal” because of the spicy meat, corn and sweet potatoes. I lived in Texas for a year and these elements seemed to be a part of most meals. I’ve always loved corn on the cob as a child but just fell out of eating it so I’ve now stocked my freezer up with them.
Ingredients
2 chicken legs (in a spicy mexican marinate)
2 frozen corn on the cob
3 sweet potatoes
Preheat the oven at 220 c. Place the chicken legs onto a baking tray, cook for 45 minutes turning halfway.
Par-boil the sweet potatoes, drain and peel the potatoes, cut the potatoes into thinnish slices. I find it easier to peel sweet potatoes when they are warm. Heat oil in a pan, add a teaspoon of chilli flake, fry the sweet potatoes until crisp on both sides. Bring the corn on the cob to the boil, then simmer for 10 minutes. Drain the corn, melt a tablespoon of butter in the pot, add the corn and mix until the butter coats the corn. Then serve and enjoy!
Miss Foodie 