A Bold and Flavorful Al Fresco Favorite

(Feature Impact) Warm breezes that linger longer into the evening, wafting appetizing aromas through the air can only mean one thing: it’s patio season. From casual porch gatherings to full-fledged backyard dinners, dining al fresco calls for vibrant dishes packed with flavor.

Inspired by the bold flavors of Mexican street corn, or elotes, these Street Corn-Inspired Stuffed Sweetpotatoes can serve as a hearty vegetarian entree, a colorful side dish to pair with grilled fare or the centerpiece of a casual build-your-own dinner spread alongside chilled drinks and easy conversation with loved ones. Providing a naturally creamy base, sweetpotatoes serve as the open-faced vessel for fresh (or frozen) roasted corn, lime juice, mayo, Greek yogurt, cilantro, jalapeno and Parmesan or cotija cheese.  

Different from other potatoes using adjectives like white, red or russet to describe an entirely different vegetable, sweetpotatoes – one word as adopted by the National Sweetpotato Collaborators in 1989 to avoid confusion and make it part of the actual nomenclature rather than an adjective – are rich in vitamins A and C, minerals, antioxidants, fiber and potassium, all of which are good for overall health.

Find more recipes to elevate outdoor dining season at ncsweetpotatoes.com.

Watch video to see how to make this recipe!

Street Corn-Inspired Stuffed Sweetpotatoes 
Recipe courtesy of Crissy Caroll of Snacking in Sneakers on behalf of the North Carolina Sweetpotato Commission
Servings: 2

• 4 medium sweetpotatoes
• 2 tablespoons light or regular mayonnaise
• 2 tablespoons plain, nonfat Greek yogurt or light mayonnaise
• 1 lime, juice only
• 2 green onions, sliced1/3    cup chopped cilantro
• 1/3 cup fresh shredded Parmesan or cotija cheese
• 1 tablespoon butter
• 2 ears fresh corn on the cob, husked, corn removed from stalk or about 1 1/2 cups frozen or canned corn
• 1 jalapeno, seeds and pith discarded, minced
• 1 teaspoon minced garlic
• 1/4 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt

1. To cook sweetpotatoes: Use fork to poke holes and place on microwave-safe plate. Microwave potatoes 6-9 minutes, depending on size, until tender. Set aside.
2. In medium mixing bowl, mix mayonnaise, Greek yogurt and lime juice until well combined. Add green onions, cilantro and Parmesan; set aside.
3. Heat large skillet over medium heat. Add butter and melt. Add corn then cook 2 minutes.
4. Add jalapeno to skillet with corn, stir and cook 2 minutes.
5. Add garlic, chili powder, smoked paprika and salt. Stir and cook 1-2 minutes, until corn starts to lightly brown.
6. Remove from heat. Add skillet ingredients to bowl with mayo-yogurt mixture. Stir until well combined.
7. Slice cooked sweetpotatoes open and stuff with corn filling.

SOURCE:

North Carolina Sweetpotato Commission

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Last Updated on July 3, 2026 by Daily News Staff

Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans

Pair Summer Favorites with a Simple
Potato Salad

(Family Features) Ideal for
neighborhood cookouts, quick family dinners and anything in between, potato
salad is a tried-and-true summer favorite. This version from Cookin’ Savvy
comes together in a snap so you can spend more time enjoying the sun and less
time in the kitchen. Pair this easy potato salad with more warm-weather recipe
inspiration found at Culinary.net.

Watch video to see how to make this recipe!

[youtube https://www.youtube.com/watch?v=rhUIPGWfbrw?si=UJ2zY8g_aHMcWTsV&controls=0]

Potato Salad
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

• 3 pounds
  potatoes
• 4 boiled
  eggs, coarsely chopped
• 2 dill
  pickles
• 1 tablespoon
  garlic powder
• 1 tablespoon
  onion powder
• 1 package
  (2 1/2 ounces) real bacon pieces
• 2 cups
  mayonnaise
• 2 tablespoons
  mustard
• salt, to taste
• pepper, to taste
• smoked paprika, for garnish

1. Coarsely chop potatoes. In Dutch
   oven, boil until fork tender. Drain then add coarsely chopped eggs and pickles.
2. Add garlic powder, onion powder,
   bacon pieces, mayonnaise and mustard. Season with salt and pepper, to taste.
   Mix well.
3. Transfer to large bowl and
   refrigerate 1-2 hours. Garnish with smoked paprika.

SOURCE:

Culinary.net

Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans

Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans

Last Updated on June 23, 2026 by Daily News Staff

(Family Features) Some summertime dishes are just too good to be true. This Easy Pasta Salad is simple enough to become a favorite side and filling enough to serve as a light main course. Enjoy more warm weather recipes by visiting Culinary.net.

Easy Pasta Salad

Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

• 1 pound pasta noodles of choice
• 1 can (15 ounces) peas, drained
• 1 can (15 ounces) carrots, drained
• 1 package (16 ounces) diced ham
• 1 package (2 1/2 ounces) real bacon pieces
• 1 package (6 ounces) cheddar cheese cubes
• 2 1/2 cups mayonnaise
• 2 tablespoons sugar
• 1/2 cup juice from bread butter pickles
• 1/4 cup balsamic vinegar
• 2 tablespoons mustard
• salt, to taste
• pepper, to taste

1. Cook pasta according to package instructions. Drain and place in large bowl. Add peas, carrots, ham, bacon pieces and cheese cubes.
2. In separate bowl, mix mayonnaise, sugar, pickle juice, vinegar and mustard. Season with salt and pepper, to taste. Pour mixture over pasta and mix well.
3. Refrigerate 1-2 hours before serving.

SOURCE:

Culinary.net

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