A warm salad featuring roasted sweet potatoes, fresh corn cut from the cob and green chiles with a light lime and olive oil dressing.
Vibrant, zesty and colorful with a little Southwestern twist, it’s a great way to use up all that juicy, succulent corn you and I are going to be cooking up this summer.
If it’s too hot to turn on the oven you can easily grill the sweet potatoes instead. Slice them into thick rounds and cube them up after grilling. You can also leave out the green chiles if they’re not your thing and still have a tasty salad.
This will easily perk up your next potluck, picnic or barbecue! Since the dressing doesn’t have any mayo in it you don’t have to worry about it going bad in the hot sun.
I love the soft potatoes with the crispy pop of the corn and the tanginess of the chiles and lime juice. It’s a little sweet, a little sour and completely delicious.
A warm Southwestern salad featuring roasted sweet potatoes, fresh corn cut from the cob and green chiles with a light lime and olive oil dressing.
- Preheat oven to 400 degrees F. Line a large baking sheet with sides with parchment paper or aluminum foil. Grease with 1 tablespoon oil.
- Place the sweet potatoes on the greased pan and drizzle with 2 tablespoons olive oil, massage the potatoes with your hands to coat then spread out in one layer. Generously season with salt and pepper. Bake until fork tender about 25 - 35 minutes.
- Add the sweet potatoes to a large mixing bowl with the remaining tablespoon of oil, the corn, chiles, lime and cilantro. Toss gently and season to taste with salt and pepper.
Adapted fromSerious Eats
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