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Recipe Detail Page
Baked Sweet Potatoes with Mexican Street Corn Salad & Guacamole
Summer 2023
The sweet creaminess of a baked sweet potato is balanced by a cheesy charred-corn salad and tangy guac. Everything can be made earlier in the day, then set out as a buffet so guests can top their own.
Serves 4
GUACAMOLE
2 large ripe Hass avocados, flesh removed
1/4 cup (60 mL) finely chopped white onion
2 tbsp (30 mL) finely chopped cilantro
1 small jalapeño, seeded, finely chopped
2 tbsp (30 mL) fresh lime juice
Salt to taste
MEXICAN STREET CORN SALAD
1 tbsp (15 mL) canola oil
Kernels from 4 ears corn, about 4 cups (1 L)
3 tbsp (45 mL) mayonnaise
1/2 cup (125 mL) crumbled Cotija or hard feta cheese, plus more to garnish
2 tbsp (30 mL) fresh lime juice
1 clove garlic, minced
1 small jalapeño, seeded, finely chopped
2 tbsp (30 mL) chopped cilantro
1/2 tsp (2 mL) chili powder
1/8 tsp (0.5 mL) cayenne pepper
Salt to taste
ASSEMBLY
4 Grill-Baked Sweet Potatoes (recipe follows)
1/2 cup (125 mL) sour cream
1/4 cup (60 mL) thinly sliced green onion
1/2 tsp (2 mL) Tajín seasoning or chili powder Chopped cilantro
Lime wedges
1. For the guacamole, place avocado in a medium mixing bowl and roughly mash with a fork or potato masher. Stir in rest of ingredients. Transfer to an airtight container and press a piece of plastic wrap onto top of guacamole to prevent browning. Refrigerate up to 8 hours.
2. For the corn salad, heat oil in a large frying pan over high heat. Add corn. Cook, stirring occasionally, until corn is bright yellow and some have charred, about 6 minutes. Remove from heat. Transfer to a baking sheet. Cool completely.
3. In a large bowl, stir mayonnaise, cheese, lime juice, garlic, jalapeño, cilantro, chili powder, cayenne and salt. Add corn and toss to coat. Transfer to an airtight container. Refrigerate for up to 1 day. Serve at room temperature.
4. To serve, split potatoes lengthwise and top with corn salad then dollops of guacamole and sour cream. Sprinkle with green onion, more cheese, Tajín or chili powder, and cilantro. Squeeze a little lime juice over potatoes and serve immediately.
Serves 4
GRILL-BAKED POTATOES
Potatoes, both russet and sweet, are easy to cook on the grill for a summer baked potato buffet. If you prefer to do them in the oven, don’t bother wrapping them and roast them on a baking sheet at 450°F (232°C) for 45 to 60 minutes.
4 large russet potatoes or sweet potatoes, about 8 oz (225 g) each, scrubbed
1 tbsp (15 mL) olive oil
Salt to taste
1. Preheat grill to medium, about 350°F (177°C).
2. Place potatoes on a baking sheet. Brush with olive oil and season with salt. Wrap each potato tightly with aluminum foil. Pierce foil and potato several times with a fork.
3. Place on the grill and cover. Grill, turning potatoes occasionally, until easily pierced with paring knife, about 1 hour.
4. Cool 5 minutes, carefully unwrap and serve.
