Grilled corn and sweet potato salad




50 min

Grill-kissed corn and sweet potatoes tossed with fresh lime and creamy, plant-based chipotle mayo.

About this recipe

Summer in a bowl? How about a sunny vacation for your taste buds? This grilled corn and sweet potato salad is pure sunshine – bright flavors, vibrant colors and just the right amount of smoky heat. Experience the mouthwatering textural contrast between the tender sweet potato and the charred corn kernels still warm from the grill, all sprinkled with crisp green onions and fresh cilantro. Everything is folded together with our gloriously creamy, plant-based JUST Chipotle Mayo. It brings richness and a kick of chipotle chiles to every bite, while amplifying the smokiness of the grilled vegetables.

We encourage you to get those fresh corn cobs on the grill for peak summer flavor. But if it’s not grilling weather, we’ve also included instructions for cooking the corn and sweet potatoes in a skillet or oven. Either way, this salad is a guaranteed crowd-pleaser at all your potlucks, picnics and backyard BBQs. The best part? It’s plant-based and allergy-friendly, so everyone can dig in. Since you’ve already got a jar of our vegan chipotle mayo on hand, you can serve this salad alongside these umami-packed black bean burgers or make a spicy dip to add to the snack spread. And be sure to browse our full recipe collection for more unbelievably delicious plant-based dishes.

Serves 3-4

  • ¼ cup JUST Chipotle Mayo
  • 1 lb. sweet potatoes (about 1 large sweet potato)
  • 3 ears of corn (about 2 cups of kernels)
  • 3 green onions, sliced thin
  • ⅓ cup cilantro, chopped
  • ½ teaspoon lime zest
  • 1 tablespoon lime juice
  • ½ teaspoon salt
  • Freshly ground black pepper
  • Smoked paprika, for garnish


  • black and white stove icon


  • Large knife

  • bowl icon

    Large bowl

01 / 04

Cook the corn


Grill method: Trim excess silk from the tips of the corn and soak in the husk for 20 to 30 minutes. Preheat your grill to medium-high. Cook the corn cobs in the husk for 20 minutes, rotating occasionally, then set aside to cool. While the corn is grilling, start on the sweet potatoes.

Skillet method: Husk the ears of corn. Stand each ear of corn up in a very large bowl and use a large sharp knife to slice the kernels off the cob, so that they collect in the bowl. Preheat a large skillet over medium-high heat and add some cooking oil or butter. Sauté the corn until the kernels are charred and tender.

02 / 04

Cook the sweet potatoes


Grill method: Slice the sweet potatoes into ¼-inch-thick rounds and coat evenly with cooking oil. Oil your grill grates too, then use tongs to arrange the sliced sweet potatoes on the grill. Cook for 4 to 6 minutes on each side. Use a fork or skewer to check whether the potatoes are tender all the way through.

Oven method: Preheat your oven to 425°F(220°C). Cut and oil the sweet potato rounds the same way as for the grill method, then arrange on a large baking sheet. Roast for 10 to 15 minutes, then flip the rounds. Roast for about another 10 minutes until the rounds are nicely browned and caramelized

03 / 04

Mix the salad


If you haven’t already, cut the corn off the cob into a large bowl. Cut the green onions and cilantro as directed and reserve a bit of each for garnish. Zest and juice the lime. To the bowl of corn, add the JUST Chipotle Mayo, green onions, cilantro, lime zest, lime juice, salt and a pinch of pepper. Stir until combined, then fold in the sweet potato rounds. Taste for salt and lime juice. Add more JUST Mayo for a creamier salad.

Garlic lover’s version: With the corn, add a small clove of garlic, grated or minced.

04 / 04



Before serving, sprinkle with extra cilantro and green onions, as well as a dusting of smoked paprika. Serve this salad at room temperature or chilled. It can be stored in the refrigerator for up to 3 days.

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