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Categories:
sweet potatoes olive oil ground cumin salt corn red bell pepper scallions fresh cilantro Chile-Lime Vinaigrette canola oil lime juice chile flakes cumin seeds oregano sugar
Viewed: 24 - Published at: 2 years agoIngredients
- 2 pounds medium-size sweet potatoes, peeled
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- 2 ears corn, husked
- 1 red bell pepper, seeded and chopped
- 2 scallions, chopped
- 1/2 cup fresh cilantro leaves, chopped
- Chile-Lime Vinaigrette, recipe follows
- 6 tablespoons canola oil
- 3 tablespoons lime juice
- 1 teaspoon chipotle in adobo sauce
- 1 teaspoon chile flakes
- 1 teaspoon toasted ground cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon sugar
Method
- In a large pot cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes.
- In a colander drain potatoes and cool to warm.
- Cut the potatoes crosswise into 1/2-inch-thick slices.
- Prepare grill.
- In a small bowl whisk together the oil, cumin, salt and pepper.
- Brush both sides of the potato slices with the oil mixture.
- Brush the ears of corn with the remaining oil mixture.
- Grill the potato slices for 1 minute per side and transfer to a large bowl.
- If necessary, the grilled potato slices can be halved or quartered into bite-size pieces at this point.
- Grill the corn for 3 to 4 minutes rotating once a minute and transfer to a plate.
- When the corn is cool enough to handle, remove the kernels with a sharp knife.
- Add the corn to the potato slices.
- Add the red bell pepper, scallions and 1/4 cup cilantro leaves.
- Pour half of the dressing over the vegetables and gently toss to combine.
- Add the remaining dressing and carefully stir again.
- Cover and let stand for at least 30 minutes to allow flavors to combine.
- Sprinkle with remaining chopped cilantro.
- Whisk together vinaigrette ingredients.
- Yield: approximately 2/3 cup
