Street Corn Sweet Potato Salad
A delightful summer side dish combining the flavors of Mexican street corn with roasted sweet potatoes and a creamy avocado dressing.
Equipment
- 1 baking sheet
- 1 mixing bowl large
- 1 Grill or grill pan
Ingredients
Salad Ingredients
- 2 large sweet potatoes peeled and cubed
- 3 ears of corn shucked
- 1/2 red onion diced
- 1/2 cup cilantro chopped
- 1/2 cup cotija cheese crumbled
Dressing Ingredients
- 1 avocado diced
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lime juice
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 425°F. Toss the cubed sweet potatoes with olive oil, smoked paprika, and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
- Brush corn with olive oil and grill over medium-high heat until charred and fragrant. Allow to cool, then slice kernels off the cob.
- In a bowl, combine avocado, mayonnaise, sour cream, lime juice, and chili powder. Mix until smooth and creamy. Season with salt and pepper.
- In a large mixing bowl, combine roasted sweet potatoes, grilled corn, red onion, cilantro, and cotija cheese.
- Pour the avocado dressing over the salad ingredients. Gently toss to coat evenly. Adjust seasoning if necessary.
Serving
- Serve chilled or at room temperature. This salad makes a refreshing side dish for barbecues or as a light lunch on its own.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving as the dressing may separate slightly.
Notes
Pro Tips: Use fresh corn for the best flavor, and grill it for an authentic street corn taste.
Ingredient Substitutions: You can replace cotija cheese with feta or omit for a dairy-free version.
How to Serve: Serve alongside grilled meats for a complete meal.
Storage & Freshness: Best consumed fresh, but can be stored for up to 3 days.
Make-Ahead Tips: Prepare the dressing and roast the sweet potatoes in advance to save time.
Ingredient Substitutions: You can replace cotija cheese with feta or omit for a dairy-free version.
How to Serve: Serve alongside grilled meats for a complete meal.
Storage & Freshness: Best consumed fresh, but can be stored for up to 3 days.
Make-Ahead Tips: Prepare the dressing and roast the sweet potatoes in advance to save time.