This grilled sweet potato salad is perfect all summer
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Why does it work
- If you let the sweet potatoes simmer before they go on the grill, they make sure that they are cooked thoroughly.
- If you put the charred Poblano pepper in a bowl and cover it tightly, you can steam it, which makes peeling easier.
Sweet potatoes are often associated with autumn and winter cooking, but there is no reason why these tubers shouldn’t play a leading role in their cookout. This recipe for former serious eating fees functions Joshua BouselCombines earthy sweet potatoes with fresh corn and smoky, fruity charred poblanos. Fresh lime juice and cayenne pepper in the dressing bring acid and serve as a bright film for the rich sweet potatoes. The salad is delicious like IS, but do not hesitate, with Cotija cheese, roasted pepitas or chopped fresh coriander for a herbaceous kick to reef.
This recipe was developed by Joshua Bosel; The top note was written by Genevieve Yam.
This grilled sweet potato salad is perfect all summer
Cooking mode
(Keep your screen awake)
3 tablespoon ((45 ML))) Olive oil outdoor virgin
2 tablespoon ((30 ML) fresh Lime juice out of 1 limePlus more if necessary
1 teaspoon Diamond crystal kosher saltPlus more if necessary; For table salt, use half as much by volume
Fresh ground black pepper
1/4 teaspoon Cayenne
2 Spring onionsSliced thinly into slices
2 pound ((906 G))) Sweet potatoespeeled and cut into 1/2-inch disc
2 to 3 tablespoon ((30 to 45 ML))) Olive oil outdoor virginto brush
1 Ear fresh corn
1/2 tablespoon unsalted butter
1 large Poblano pepper ((6 Ounce; 170 G)))
In a medium -sized bowl olive oil, lime juice, salt, 1/2 teaspoon of black pepper and cayenne pepper to combine. Stir in the spring onions; set aside.
Serious food / Lorena Masso
Place sweet potato slices in a medium -sized pot and add enough water to cover 1 inch. Bring to a boil over medium heat. Reduce the heat to medium low and simmer sweet potatoes until you can easily be pierced with a peeler, about 10 minutes. Drain the potatoes with a colander. Place sweet potatoes on a large plate or 13 to 18-inch baking sheet. Brush with olive oil and season with salt and pepper. Set aside.
Serious food / Lorena Masso
Season with butter corn and season with salt and pepper. Wrap firmly in aluminum film.
Serious food / Lorena Masso
For a charcoal grille: Open the lower ventilation completely. Fill a large chimney starter 3/4 ways full of charcoal briquettes (approx. 4 liters of coal) and light briquettes. When top coals are partly covered with gray ashes, pour in an even layer of over half of the grill grate. Set the cooking grate, cover and make the LID -LID ventilation completely open. Covered heat until the grill is hot, 5 minutes.
Serious food / Lorena Masso
For a gas grill: Turn all the burners up, cover the grill and heat hot for about 15 minutes. Leave the primary burner over high heat and switch off other burners.
Put sweet potatoes, corn and poblano pepper on grill. Cook sweet potatoes until they are nicely browned on both sides, about 7 minutes on each side. Cooking corn to tender, shoot about 20 minutes and every 5 minutes. Cook the Poblano until she charred everywhere and occasionally turn it by 15 minutes. Put the Poblano pepper in the bowl, cover it with plastic film and let it cool about 15 minutes until you handle it.
Serious food / Lorena Masso
Remove the sweet potatoes and corn to the cutting board and let it cool slightly. If you handle cool enough, cut sweet potatoes into 1/2-inch cubes and put in a large bowl. Cut Cob Corns and put in the bowl with sweet potatoes. With your hands, remove charred skin, stem and seeds from Poblano Pepper. Discard. Finely dice pepper and transmit them with potatoes and corn.
Serious food / Lorena Masso
Pour the dressing over sweet potatoes, corn and pepper and throw them together. Let it sit until the flavors merge for about 10 minutes and taste with additional salt, pepper and lime juice.
Serious food / Lorena Masso
Special equipment
Snail, medium-sized pot, 13 to 18-inch baking sheet, charcoal or gas grill, charcoal and Chimney starter If you use charcoal grille, pliers
Make-based and storage
Remains can be cooled in an airtight container for up to 5 days.
