Created by ImPat on November 17, 2020
Step 1: Preheat oven to 220C/200C fan forced and line a baking tray with baking paper.
Step 2: Place the sweet potato and desiree potato on prepared tray and drizzle over 2 tablespoons oil and season and bake for 40 minutes or until golden and tender.
Step 3: Meanwhile, heat a chargrill pan over medium-high heat and drizzle 1 tablespoon of remaining oil over the corncobs and cook, turning, for 7-8 minutes or until charred and tender and set aside to cool slightly then use a sharp knife to cut down the length of the corncob, close to the core, to remove the kernels and repeat with remaining corncob.
Step 4: Place the potato mixture in the base of a 2.5 Liter (10 cup) glass serving dish and layer with the tomato, beans, corn, avocado and spinach and drizzle over dressing.
Step 5: Serve topped with cheddar, shallot, corn chip, coriander and a dollop of sour cream, if using.