Grilled corn & sweet potato salad
https://www.coop.co.uk/recipes/grilled-corn-and-sweet-potato-salad
The rich, smoky chipotle mayo adds an extra dimension to this sensational salad
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Feeds
4
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 38g
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Ingredients
- 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
Method
- Get the barbecue ready for cooking
- Mix the corn on the cobs with 1/2 tbsp of the oil
- Season, then barbecue for 20 mins, turning regularly, until tender
- Once cooked, allow to cool slightly, then cut each corn on the cob into six
- Meanwhile, mix the ingredients for the chipotle mayo together in
- a small bowl and set aside
- Mix the sweet potato slices with the remaining oil to coat, then cook
- on the barbecue for 4-5 mins each side, or until golden and tender
- You may need to do this in batches
- Toss the sweetcorn and sweet potato with the avocado, spinach, croutons and coriander, then drizzle with the mayo to serve
