Grilled corn and sweet potato salad
Serves 3-4
- ¼ cup Just Chipotle Mayo
- 1 lb. sweet potatoes (about 1 large sweet potato)
- 3 ears of corn (about 2 cups of kernels)
- 3 green onions, sliced thin
- ⅓ cup cilantro, chopped
- ½ teaspoon lime zest
- 1 tablespoon lime juice
- ½ teaspoon salt
- Freshly ground black pepper
- Smoked paprika, for garnish
Equipment
Grill
Large knife
Large bowl
01 / 04
Cook the corn
Grill method: Trim excess silk from the tips of the corn and soak in the husk for 20 to 30 minutes. Preheat your grill to medium-high. Cook the corn cobs in the husk for 20 minutes, rotating occasionally, then set aside to cool. While the corn is grilling, start on the sweet potatoes.
Skillet method: Husk the ears of corn. Stand each ear of corn up in a very large bowl and use a large sharp knife to slice the kernels off the cob, so that they collect in the bowl. Preheat a large skillet over medium-high heat and add some cooking oil or butter. Sauté the corn until the kernels are charred and tender.
02 / 04
Cook the sweet potatoes
Grill method: Slice the sweet potatoes into ¼-inch-thick rounds and coat evenly with cooking oil. Oil your grill grates too, then use tongs to arrange the sliced sweet potatoes on the grill. Cook for 4 to 6 minutes on each side. Use a fork or skewer to check whether the potatoes are tender all the way through.
Oven method: Preheat your oven to 425°F(220°C). Cut and oil the sweet potato rounds the same way as for the grill method, then arrange on a large baking sheet. Roast for 10 to 15 minutes, then flip the rounds. Roast for about another 10 minutes until the rounds are nicely browned and caramelized
03 / 04
Mix the salad
If you haven’t already, cut the corn off the cob into a large bowl. Cut the green onions and cilantro as directed and reserve a bit of each for garnish. Zest and juice the lime. To the bowl of corn, add the Just Chipotle Mayo, green onions, cilantro, lime zest, lime juice, salt and a pinch of pepper. Stir until combined, then fold in the sweet potato rounds. Taste for salt and lime juice. Add more Just Mayo for a creamier salad.
Garlic lover’s version: With the corn, add a small clove of garlic, grated or minced.
04 / 04
Serve
Before serving, sprinkle with extra cilantro and green onions, as well as a dusting of smoked paprika. Serve this salad at room temperature or chilled. It can be stored in the refrigerator for up to 3 days.
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