Grilled Sweet Potato Fries and Fresh Cherry Corn Salsa
Sweet n’ spicy come together deliciously with these Grilled Sweet Potato Fries topped with a Fresh Cherry Corn Salsa. An eye-catching side dish or appetizer!
Servings 6 servings
Calories 207kcal
Ingredients
- 2 ears corn
- 2 pounds sweet potatoes , cut into ¾-inch thick wedges
- 10 ounces fresh sweet cherries , pitted and chopped
- ⅓ cup red onion , finely chopped
- ¼ cup green onions , thinly sliced
- 2 tablespoons fresh cilantro , chopped plus extra for garnish
- 2 tablespoons queso fresco , crumbled, optional
- 1 tablespoon extra-virgin olive oil
- 1 lime , juiced, plus extra lime wedges for serving
- 1 jalapeno , minced plus extra slices for garnish
- 2 tablespoons vegetable oil , plus extra for grill grates
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- Kosher salt and black pepper
Instructions
- Fill a large pot with a steamer basket or pasta insert with 1 inch of water. Bring water to a boil. Place the corn in the basket. Cover and steam for 3 minutes.
- Remove corn with tongs and set on a cutting board to cool. Do not remove pot from heat.
- Add sweet potato wedges to the basket. Cover and steam 8 minutes.
- While the potatoes steam, cut kernels from the cobs and place in a medium bowl.
- Add the cherries, red onion, green onion, cilantro, queso fresco, olive oil, lime juice and jalapeno to the corn. Toss gently to combine. Set aside. (Salsa can be made 1 day ahead. Cover and refrigerate.)
- After potatoes steam, place them in a large bowl. Add the vegetable oil, cumin, and paprika, and season with kosher salt and pepper. Toss to evenly coat the wedges.
- Preheat grill to medium-high. Or if indoors, preheat a cast iron griddle over 2 burners over medium-high heat.
- Coat grill grates with vegetable oil. Add potatoes to grill and cook 2-3 minutes on each side until tender but not falling apart.
- Place potatoes on a serving platter and spoon some of the salsa on top. Garnish with extra cilantro, sliced jalapeno and lime wedges. Pass remaining salsa separately. Enjoy!
Notes
*It's important to steam or roast the sweet potato wedges before grilling so they don't become burned on the outside before being tender inside.
Nutrition
Serving: 1 serving | Calories: 207kcal | Carbohydrates: 41g | Protein: 4g | Fat: 4g | Cholesterol: 3mg | Sodium: 123mg | Potassium: 678mg | Fiber: 6g | Sugar: 13g | Vitamin A: 21637IU | Vitamin C: 16mg | Calcium: 95mg