Mexican Street Corn Sweet Potato Salad

Okay, so this recipe has a really long name but is not nearly as complicated as it sounds to make. It’s packed with delicious flavors. Perfect for a side dish in your summer meal prep menu. Or take it along to your next barbecue. I paired it with my Smoky Maple BBQ Salmon but it will also work alongside chicken. This dairy free, gluten free salad is a great summer dish!


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Mexican Street Corn Sweet Potato Salad

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Salad, Side Dish


  • 1 lb Sweet Potatoes peeled and diced
  • 1 large clove Garlic unpeeled
  • 1 tbsp Avocado Oil
  • 1 Bell Pepper diced
  • 3 Green Onions sliced
  • 1 15oz Bag Frozen Corn
  • 1 cup Mayonnaise
  • 1 tbsp Lime Juice
  • Salt and Pepper to taste
  • Raddish for garnish thinly sliced (optional)


  • Preheat the oven for 425 degrees.
  • On lined baking sheet, toss the sweet potatoes and clove of garlic with the avocado oil, salt and pepper.
  • Roast the potatoes and garlic until soft, about twenty minutes.
  • Prepare the corn according to package instructions. Heat a dry, nonstick skillet over medium high heat. Add the corn and toast.
  • In a large bowl, add the toasted corn, sweet potatoes, bell pepper, and green onions.
  • In a blender or food processor, combine the mayonnaise, roast garlic clove, and lime juice until smooth.
  • Add the mayonnaise mixture to the potato mixture and stir to combine. Garnish with additional green onions and raddish slices.

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