Grilled Sweet Potato and Corn Salad with Poblano Dressing

This vibrant grilled salad celebrates the natural sweetness of sweet potatoes, balanced by the smoky depth of charred poblano peppers and the bright acidity of fresh lime juice. The addition of grilled corn lends a subtle crunch and a touch of caramelized sweetness, while scallions and cayenne pepper provide a gentle heat. This dish is a perfect accompaniment to grilled meats or can stand alone as a flavorful vegetarian side. Inspired by Southwestern flavors, it pairs beautifully with summer cookouts and casual gatherings. The combination of textures and flavors makes it a refreshing yet hearty dish that showcases the best of seasonal produce.

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Ingredients (Makes 6 portions)

3 tbsp (45 ml) olive oil
2 tbsp (30 ml) freshly squeezed lime juice
1 tsp (5 g) kosher salt
½ tsp (2 g) freshly ground black pepper
¼ tsp (1 g) cayenne pepper
2 scallions, thinly sliced
2 lb (900 g) sweet potatoes, peeled and cut into ½-inch (1.25 cm) slices
1 ear corn
½ tbsp (7 g) butter
1 large poblano pepper
2 to 3 tbsp (30-45 ml) olive oil, for brushing

Nutrition Information (per 100g)

Calories: 90
Fat: 4.5
Protein: 1.5
Carbohydrates: 12
Fiber: 2.5

Directions

Prepare the Dressing

1. In a medium bowl, whisk together olive oil, lime juice, salt, black pepper, and cayenne pepper. Stir in sliced scallions and set aside.

Pre-cook the Sweet Potatoes

2. Place sweet potato slices in a medium saucepan and cover with 1 inch (2.5 cm) of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes can be pierced with a paring knife with little resistance, about 10 minutes. Drain and pat dry.

Prepare Ingredients for Grilling

3. Brush sweet potato slices with olive oil and season with salt and pepper. Rub corn with butter and season with salt and pepper, then wrap in aluminum foil.

Grill the Vegetables

4. Preheat the grill by lighting a chimney full of charcoal and spreading the coals evenly. Set the cooking grate in place, cover, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place sweet potatoes, corn, and poblano pepper on the grill. Grill sweet potatoes until browned on both sides, about 4 minutes per side. Grill corn for 20 minutes, turning every 5 minutes. Grill poblano until charred all over, about 15 minutes.

Prepare the Vegetables

5. Transfer grilled sweet potatoes and corn to a cutting board. Place the poblano pepper in a bowl, cover with plastic wrap, and let sit for 15 minutes. Cut sweet potatoes into ½-inch (1.25 cm) dice and transfer to a large bowl. Cut corn kernels off the cob and add to the bowl. Remove charred skin, stem, and seeds from the poblano, finely dice, and add to the bowl.

Assemble the Salad

6. Pour the prepared dressing over the grilled vegetables and toss to combine. Let sit for 10 minutes to allow flavors to meld. Adjust seasoning with salt and pepper to taste, then serve.

Cookix's Secrets

Alternative Cooking Method

Instead of grilling, roast the sweet potatoes and poblano pepper in a 400°F (200°C) oven until tender and slightly charred.

Alternative Proteins

Turn this into a main dish by adding grilled shrimp or black beans.

Balancing Flavors

For extra brightness, add a splash of apple cider vinegar or a pinch of sugar to the dressing.

Bold Flavor Enhancements

Mix in a teaspoon of smoked paprika for a deeper smoky flavor.

Complementary Flavor Pairings

Top with crumbled feta or cotija cheese for a creamy contrast.

Grilling Tips

Ensure the grill is properly preheated to achieve a good char on the vegetables without overcooking them.

Healthier Variation

Replace butter with a drizzle of avocado oil for a heart-healthy alternative.

Make-Ahead Option

Prepare the dressing and grill the vegetables ahead of time. Store separately and combine just before serving.

Seasonal Tweaks

In fall, add roasted pumpkin seeds for extra crunch.

Ask Cookix, your sous-chef