Colorful Mexican Street Corn Sweet Potato Salad
A vibrant and flavorful salad combining roasted sweet potatoes with grilled Mexican street corn, perfect for BBQs and healthy side dishes.
Equipment
- 1 large baking sheet
- 1 Grill or grill pan
- 1 large mixing bowl
Ingredients
Salad Ingredients
- 3 large sweet potatoes peeled and diced
- 4 ears corn husked
- 2 tbsp olive oil
- 1/4 cup chopped cilantro
Dressing Ingredients
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F. Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
- Heat a grill or grill pan over medium-high heat. Brush corn with olive oil and sprinkle with salt. Grill for 10 minutes, turning occasionally, until charred. Let cool, then cut kernels off the cobs.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, and chili powder. Adjust seasoning with salt and pepper to taste.
- In a large mixing bowl, combine roasted sweet potatoes and grilled corn. Pour dressing over the top and toss gently to combine. Stir in cilantro.
Serving
- Serve the salad immediately as a side dish with your favorite grilled meats or as a light vegetarian main course.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, enhancing the dish.
- Reheat in the microwave for a warm salad experience, or enjoy cold for a refreshing taste.
Notes
Pro Tips: Use fresh corn and roast sweet potatoes for the best results. Ingredient Substitutions: Substitute Greek yogurt for sour cream for a tangier taste. How to Serve: Pair with grilled chicken or fish. Storage & Freshness: Keep in an airtight container for up to 3 days. Make-Ahead Tips: Prepare ingredients ahead and assemble just before serving.