Recipe and photo courtesy of Cuisine at Home
Makes 7 cups
Total time: 30 minutes
Ingredients
- 2 lb. sweet potatoes, peeled, cut into 1/2"-thick planks
- 2 ears fresh sweet corn, shucked
- 1 poblano
- 1 red onion, ends removed, halved
- 1/4 cup olive oil
- Salt and pepper to taste
Combine Vegetables with:
- 1/2 cup white Cheddar, shredded
- 1/4 cup chopped fresh chives
- Juice of 1/2 a lime
Instructions
- Preheat grill to medium-high.
- Coat sweet potatoes, corn, poblano, and onion with oil, then season with salt and pepper.
- Grill vegetables until charred and cooked through, turning often to prevent burning, about 12 minutes total for the potatoes and 10 minutes total for the other vegetables.
- Transfer to a cutting board and slice corn kernels from the cob; dice potatoes and poblano into 1/2" pieces; chop onion halves into 4 pieces each.
- Combine vegetables in a bowl with Cheddar, chives, and lime juice. Season with salt and pepper.
Per cup: 259 calories; 38% calories from fat; 11g total fat; 37g carb.; 133mg sodium; 6g fiber; 6g protein
