If you like Mexican street corn, also known as elotes, you'll love our Mexican Corn-Inspired Sweetpotatoes. They're grilled wedges slathered with a mixture of mayonnaise, sour cream, chili powder, and crumbled cotija cheese, then sprinkled with cilantro, more chili powder, and more cheese. Absolutely amazing as a snack, starter, or alongside anything off the grill. And perfect for tailgating!
Mexican Corn-Style Sweetpotatoes
Serves 4 to 6
Ingredients:
3 tablespoons mayonnaise
3 tablespoons sour cream
1/2 teaspoon chile powder or tajin seasoning, plus more for serving
1 clove garlic, minced
1/3 cup crumbled cotija cheese, divided (see note)
1 1/2 pounds orange- or yellow/white-fleshed sweetpotatoes, cut lengthwise into 3/4-inch wedges
2 tablespoons olive oil
1 teaspoon salt (1/2 teaspoon if using tajin)
1 tablespoon chopped fresh cilantro
1 lime, cut into wedges
Hot sauce, for serving (optional)
Instructions:
In a medium bowl, combine mayonnaise, sour cream, chile powder, garlic, and about half of the cheese. Set aside.
Heat a grill to medium-high. Meanwhile, in a large bowl, combine the sweetpotatoes, oil, and salt.
Arrange the sweetpotatoes on the grill and cook until lightly charred and tender, 6 to 8 minutes, turning halfway through.
Brush one side of the sweetpotato wedges with the mayonnaise mixture, arranging the coated wedges on serving plates or a platter. Sprinkle with the remaining cheese, cilantro, and additional chile powder. Serve with lime wedges and hot sauce, if using.
Note: Cotija is a Hispanic-style cheese. Look for it in the Hispanic cheese section at your supermarket and at Hispanic markets. If you can’t find it, substitute feta.
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