Corn with Sweet Potatoes
Place the corncobs and without the silk in boiling salted water for about 5 minutes. Blanch. Rinse in cold water, drain and cut into 3 cm (approximately 1 inch) wide pieces. Peel the sweet potatoes, rinse, and slice. Peel, halve and cut the onions into wide strips. Rinse the bell peppers, trim, cut in half, remove seeds and ribs and coarsely dice. Heat the butter and saute the sweet potatoes on all sides.
Add the onions, bell peppers and corn and also cook briefly. Deglaze with the broth, season with salt, pepper, paprika and ginger to taste, cover and simmer over low heat for about 15 minutes until al dente. Mix the vegetables with maple syrup and lemon juice, season with salt, pepper and add a few splashes of Tabasco. Serve.