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Grilled corn & sweet potato salad

Grilled corn & sweet potato salad


The rich, smoky chipotle mayo adds an extra dimension to this sensational salad

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1546kj 371kcal
  • Fat
    Med 30%
  • Saturates
    Low 19%
  • Sugar
    Low 9%
  • Salt
    Low 10%

% of adult’s reference intake | Carbohydrates per serving : 38g

Bring Co-op to your front door

Big Bag Option


  • 1 pack Co-op sweetcorn twins
  • 1 1/2 tbsp Co-op olive oil
  • 2 sweet potatoes, thinly sliced
  • 2 Co-op avocados, sliced
  • 125g pack Co-op baby spinach, roughly torn
  • 40g pack Co-op garlic and herb croutons
  • 1/2 x 25g pack coriander, chopped
  • For the chipotle mayo
  • 1 tsp chipotle hot sauce
  • 3 tbsp lighter than light mayonnaise
  • 1/2 tsp garlic purée
  • Juice of 1/2 lemon


  1. Get the barbecue ready for cooking
  2. Mix the corn on the cobs with 1/2 tbsp of the oil
  3. Season, then barbecue for 20 mins, turning regularly, until tender
  4. Once cooked, allow to cool slightly, then cut each corn on the cob into six
  5. Meanwhile, mix the ingredients for the chipotle mayo together in
  6. a small bowl and set aside
  7. Mix the sweet potato slices with the remaining oil to coat, then cook
  8. on the barbecue for 4-5 mins each side, or until golden and tender
  9. You may need to do this in batches
  10. Toss the sweetcorn and sweet potato with the avocado, spinach, croutons and coriander, then drizzle with the mayo to serve

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