Sweet Potato and Corn Salad
User Reviews
5
Sweet Potato and Corn Salad
Description
This Sweet Potato and Corn Salad starts by roasting cubed sweet potatoes tossed with cumin, salt, and pepper until edges caramelize. Fresh corn is grilled to develop a slight char and then cut from the cob. Red onion is diced and soaked in cold water briefly to mellow its sharpness. Green and red bell peppers add crispness and color, while roasted pumpkin seeds and chopped cilantro bring texture and freshness.
The dressing mixes Mexican crema with lime juice to create a creamy, tangy coating that binds the ingredients together without heavy richness. Tossing the cooled sweet potatoes with corn, peppers, onions, seeds, and cilantro and then refrigerating the salad for an hour allows flavors to meld. The balance of sweet roasted vegetables, citrusy dressing, and fresh herbs makes this salad versatile for warm weather meals or as a side for grilled dishes.
The salad can be garnished with additional pumpkin seeds or lime zest before serving for extra crunch and aroma. Using Mexican crema adds characteristic creaminess, but sour cream thinned with lime juice is an acceptable substitute if necessary. This salad holds well refrigerated and is best served chilled or at room temperature.
Ingredients
- 2 lbs sweet potato See Note 1
- 2 tbsp neutral cooking oil generic cooking oil
- 1 tsp cumin ground
- 1 tsp salt
- 1 tsp black pepper
- 4 corn outer leaves removed, ears, fresh
- 2 bell pepper green and red colored, chopped
- 1 cup red onion diced (about 1/2 large onion)
- 1/2 cup roasted pumpkin seeds
- 1/2 cup cilantro leaves chopped
- 8 oz Mexican crema (See Note 2)
- 2 lime juiced
Instructions
- Preheat oven to 400°F.
- In a bowl toss the cubed sweet potatoes with the oil, cumin, salt and pepper. Place on a baking sheet and roast for 20 minutes or until slightly caramelized on edges. Remove from oven and set aside to cool.
- Using a grill pan or BBQ, grill the corn until slightly blistered all over (about 12 minutes total). When cool enough to handle, use a sharp knife and cut kernels off cob. Set aside.
- Dice red onion and cover with cold water, set aside for 10 minutes. This will help take the bite out of them.
- Chop bell peppers into small dice, set aide. Juice limes.
- In a small bowl whisk together the lime juice and Mexican crema.
- In a large salad bowl toss together the sweet potatoes, corn, peppers, onion, pumpkin seeds, cilantro and the Mexican crema and lime dressing. Season to taste. Refrigerate for an hour covered. Serve with more crema and pumpkin seeds sprinkled on top with lime zest (optional).
Notes
- Use about 2 large sweet potatoes peeled and cut into 1/2-inch cubes for this recipe.
- If Mexican crema is unavailable, substitute with sour cream mixed with 2-3 tablespoons lime juice to mimic the tangy cream consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 62g | 21% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 632mg | 26% |
| Potassium | 934mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
| Vitamin A | 23235IU | 465% |
| Vitamin C | 68.8mg | 76% |
| Calcium | 131mg | 13% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
