Step 1

Combine the crème fraîche, mayonnaise, lime juice and seasoning in a jug. Cover and set aside to allow the flavours to develop.

Step 2

Preheat oven to 200C/180C fan forced. Place the oil in a large baking dish and preheat for 5 minutes. Add the sweet potato and corncob. Bake, turning halfway through cooking, for 40 minutes or until the sweet potato is crisp and corn is tender.

Step 3

Transfer the sweet potato to a serving platter. Use a sharp knife to cut down the length of the cob close to the core to remove the kernels. Scatter corn on top of the sweet potato with the capsicum and shallot. Drizzle over the chipotle dressing and sprinkle with oregano to serve.