Why It Works
- Simmering the sweet potatoes before they go on the grill ensures they’re thoroughly cooked.
- Placing the charred poblano pepper in a bowl and covering it tightly allows it to steam, making it easier to peel.
Sweet potatoes are often associated with fall and winter cooking, but there’s no reason these tubers shouldn’t have a starring role at your cookouts. This recipe, from former Serious Eats contributor Joshua Bousel, pairs earthy sweet potatoes with fresh corn and smoky, fruity charred poblanos. Fresh lime juice and cayenne pepper in the dressing bring acidity, serving as a bright foil for the rich sweet potatoes. The salad is delicious as-is, but feel free to riff: Top it with Cotija cheese, toasted pepitas, or chopped fresh cilantro for a herbaceous kick.
This recipe was developed by Joshua Bosel; the headnote was written by Genevieve Yam.
This Grilled Sweet Potato Salad Is Perfect All Summer Long
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3 tablespoons (45 ml) extra-virgin olive oil
2 tablespoons (30 ml) fresh lime juice from 1 lime, plus more as needed
1 teaspoon Diamond Crystal kosher salt, plus more as needed; for table salt use half as much by volume
Freshly ground black pepper
1/4 teaspoon cayenne pepper
2 scallions, thinly sliced
2 pounds (906 g) sweet potatoes, peeled and cut into 1/2-inch slices
2 to 3 tablespoons (30 to 45 ml) extra-virgin olive oil, for brushing
1 ear fresh corn
1/2 tablespoon unsalted butter
1 large poblano pepper (6 ounces; 170 g)
In a medium bowl, whisk olive oil, lime juice, salt, 1/2 teaspoon black pepper, and cayenne pepper to combine. Stir in scallions; set aside.
Serious Eats / Lorena Masso
Place sweet potato slices in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer sweet potatoes until they can be easily pierced with a paring knife, about 10 minutes. Using a colander, drain potatoes. Lay sweet potatoes out on a large plate or 13- by 18-inch rimmed baking sheet. Brush with olive oil and season with salt and pepper. Set aside.
Serious Eats / Lorena Masso
Rub corn all over with butter and season with salt and pepper. Wrap tightly in aluminum foil.
Serious Eats / Lorena Masso
For a Charcoal Grill: Open bottom vent completely. Fill a large chimney starter 3/4 way full with charcoal briquettes (about 4 quarts coal) and light briquettes. When top coals are partially covered with grey ash, pour in an even layer over half of the grill grate. Set cooking grate in place, cover, and open lid vent fully. Heat covered until grill is hot, 5 minutes.
Serious Eats / Lorena Masso
For a Gas Grill: Turn all burners to high, cover grill and heat until hot, about 15 minutes. Leave primary burner on high heat, and turn off other burners.
Using tongs, place sweet potatoes, corn, and poblano pepper on grill. Cook sweet potatoes until nicely browned on both sides, about 7 minutes per side. Cook corn until tender, about 20 minutes, turning every 5 minutes. Cook poblano until charred all over, turning occasionally, about 15 minutes. Place poblano pepper in bowl, cover tightly with plastic wrap, and let sit until cool enough to handle, about 15 minutes.
Serious Eats / Lorena Masso
Remove sweet potatoes and corn to cutting board and let cool slightly. When cool enough to handle, cut sweet potatoes into 1/2-inch cubes and transfer to a large bowl. Cut corn kernels off cob and transfer to bowl with sweet potatoes. Using your hands, remove charred skin, stem, and seeds from poblano pepper; discard. Finely dice pepper and transfer to bowl with potatoes and corn.
Serious Eats / Lorena Masso
Pour dressing over sweet potatoes, corn, and pepper and toss to combine. Let sit until flavors meld, about 10 minutes, and season to taste with additional salt, pepper, and lime juice.
Serious Eats / Lorena Masso
Special Equipment
Whisk, medium saucepan, 13- by 18-inch rimmed baking sheet, charcoal or gas grill, charcoal and chimney starter if using charcoal grill, tongs
Make-Ahead and Storage
Leftovers can be refrigerated in an airtight container for up to 5 days.
