This Sweet Potato and Corn Salad is simple to prepare and packed with wholesome flavor: roasted cumin-scented sweet potatoes and slightly charred corn combine with bell peppers, red onion and toasted pumpkin seeds, all tossed in a tangy crema and lime dressing.
Sweet Potato and Corn Salad
Summer produces a bounty of fresh vegetables, and this salad makes the most of them. Roasted sweet potatoes bring a caramelized sweetness while fresh grilled corn adds a smoky pop. Bright bell peppers, red onion and toasted pumpkin seeds add crunch and color, and a creamy Mexican crema-lime dressing ties everything together.
How to make this sweet potato salad?
Roasting the cubed sweet potatoes with cumin concentrates their flavor and creates slightly caramelized edges. Grilling the corn until blistered adds a welcome smokiness; slice the kernels off the cob once cooled. For the dressing, lime juice brightens the salad and Mexican crema provides a silky texture—if you can’t find crema, whisk sour cream with a little lime juice until smooth and slightly thinned.
What to serve with this
The salad is hearty enough to enjoy on its own but also pairs beautifully with grilled meats. Try it alongside ribs or BBQ chicken for a complete summer meal.
Other sweet potato recipes
- Sweet Potato, Ham and White Bean Soup — A comforting soup with caramelized ham, white beans, aromatics and herbs.
- Honey Mustard Sweet Potato Salad — Spiralized sweet potatoes with zucchini and shaved Brussels sprouts, tossed in a bacon honey-mustard dressing.
- Southwest Sweet Potato Chicken Hash — A skillet dish with sweet potato, corn, smoky chilies, cumin, garlic, cilantro and lime.
- Loaded Twice Baked Sweet Potatoes — Twice-baked sweet potatoes stuffed with savory bacon and finished with a sweet streusel for an indulgent side.
Enjoy!
Sweet Potato and Corn Salad
Ingredients
- 2 lbs sweet potatoes (about 2 large), peeled and cut into 1/2″ cubes
- 2 tbsp oil
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
- 4 ears fresh corn, husks removed
- 2 bell peppers, green and red, 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 (or substitute below)
- 2 limes, juiced
Instructions
- Preheat oven to 400°F.
- Toss the cubed sweet potatoes with oil, cumin, salt and pepper. Spread on a baking sheet and roast about 20 minutes, until edges are slightly caramelized. Remove and let cool.
- Grill the corn on a grill pan or BBQ until slightly blistered, about 12 minutes. When cool enough to handle, cut kernels from the cob and set aside.
- Dice the red onion and cover with cold water for 10 minutes to mellow the bite; drain before using.
- Chop the bell peppers and juice the limes.
- Whisk together the lime juice and Mexican crema in a small bowl.
- In a large bowl combine sweet potatoes, corn, peppers, onion, pumpkin seeds and cilantro. Toss with the crema-lime dressing, season to taste, then refrigerate covered for an hour. Serve with extra crema, pumpkin seeds and optional lime zest if desired.
Notes
- Sweet potato quantity equals about 2 large sweet potatoes, peeled and cubed.
- If you can’t find Mexican crema, whisk 8 oz sour cream with 2–3 tablespoons lime juice to thin and flavor it similarly.
Nutrition
Carbohydrates: 62 g |
Protein: 9 g |
Fat: 15 g
The nutritional information is an estimate and should not replace professional advice.
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