This grilled sweet potato salad is perfect throughout the summer
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Why it works
- Master the sweet potatoes before leaving on the grill guarantees that they cook carefully.
- Placing the carbonized poblano pepper in a bowl and covering it firmly allows it to steam, which facilitates the coat.
Sweet potatoes are often associated with fall and winter cuisine, but there is no reason why these tubers should not have any main role during your barbecue. This recipe, of the former contributor of Serious Eats Joshua Bousel, combines soft potatoes with fresh corn and smoked square and carbonized poblanos. Fresh lime juice and cayenne pepper in the vinaigrette bring acidity, serving as a light sheet for rich sweet potatoes. The salad is delicious as it is, but do not hesitate to riff: garnish with cotija cheese, grilled pepitas or chopped fresh coriander for a herbaceous kick.
This recipe was developed by Joshua Bosel; The lead note was written by Geneviève Yam.
This grilled sweet potato salad is perfect throughout the summer
Cook mode
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3 tablespoons (45 ml)) extra virgin olive oil
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2 tablespoons (30 ml) costs lime juice Since 1 limeMore than needed
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1 teaspoon Crystal Diamond Salt Casherno more if necessary; For the table, use half of half in volume
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Freshly black pepper
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1/4 teaspoon cayenne pepper
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2 green onionsin fine slices
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2 books (906 g)) sweet potatoesPelé and cut into 1/2 inch slices
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2 to 3 tablespoons (30 to 45 ml)) extra virgin olive oilFor brushing
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1 ear costs but
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1/2 tablespoon uncommon butter
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1 big Poblano pepper (6 ounces; 170 g))
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In an average bowl, whisk olive oil, lime juice, salt, 1/2 teaspoon of black pepper and cayenne pepper to combine. Incorporate the green onions; Cancel.
Serious eats / Lorena Masso
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Place the soft potato slices in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce the medium-soft fire and simmer the sweet potatoes until they can be easily pierced with an office knife, about 10 minutes. Using a colander, drain the potatoes. Place sweet potatoes on a large plate or a baking sheet aboard 13 to 18 inches. Brush with olive oil and season with salt and pepper. Cancel.
Serious eats / Lorena Masso
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Rub the corn everywhere with butter and season with salt and pepper. Wrap closely in aluminum foil.
Serious eats / Lorena Masso
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For a coal grill: Open the vent completely. Fill a large 3/4 chimney starter full of charcoal briquettes (about 4 liters of charcoal) and light briquettes. When the upper coals are partially covered with gray ash, pour a uniform layer of more than half of the grid. Adjust the cooking grid in place, cover and open the cover entirely. Covered heat until the grill is hot, 5 minutes.
Serious eats / Lorena Masso
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For a gas grill: Turn all the burners, cover the grill and heat until hot, about 15 minutes. Leave the primary burner over high heat and deactivate the other burners.
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Using pliers, place the sweet potatoes, corn and poblano pepper on the grill. Cook the sweet potatoes until they are golden browned on both sides, about 7 minutes on each side. Cook the corn until tenderness, about 20 minutes, turning every 5 minutes. Cook the poblano until it is charred everywhere, turning from time to time, about 15 minutes. Place the poblano pepper in a bowl, cover firmly with a plastic film and let stand until it is cool enough to handle for about 15 minutes.
Serious eats / Lorena Masso
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Remove the sweet potatoes and corn on the cutting board and let cool slightly. When it is fresh enough to handle, cut the sweet potatoes into 1/2 inch cubes and transfer to a large bowl. Cut the cob corn grains and transfer to a bowl with sweet potatoes. Using your hands, remove the charred skin, rod and poblano pepper seeds; throw. Finely dice and transfer to a bowl with potatoes and corn.
Serious eats / Lorena Masso
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Pour the vinaigrette on the sweet potatoes, corn and pepper and mix to combine. Leave to rest until the flavors merge, about 10 minutes and season with taste with salt, pepper and additional lime juice.
Serious eats / Lorena Masso
Special equipment
Whisk, medium saucepan, baking sheet at 13 to 18 inches, carbon or gas grill, charcoal and fireplace if you use the charcoal grill, the pliers
Make-ahead and storage
The remains can be refrigerated in an airtight container up to 5 days.