Grilled Sweet Potato and Corn Salad

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons freshly squeezed juice from about 2 limes
• Kosher salt and freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 scallions, thinly sliced
• 2 pounds sweet potatoes, peeled and cut into 1/2" slices
• 1 ear corn
• 1/2 tablespoon butter
• 1 large poblano pepper
• 2 to 3 tablespoons olive oil, for brushing
• Type of fire: Direct
• Grill heat: medium-high

Directions

1. Whisk the oil, lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne in a medium bowl until combined. Fold in the scallions, then set the dressing aside.
2. Put the sweet potato slices in a medium saucepan and add enough water to cover them by 1-inch. Bring the pot to a boil over medium-high heat, then lower it to a simmer. Cook until a paring knife slides in with just a little resistance, about 10 minutes, then drain. Coat the sweet potatoes on all sides with olive oil, and season them with salt and pepper.
3. Spread butter over the corn, season it with salt and pepper, and wrap it in aluminum foil.
4. Light 1 chimney full of charcoal. Once the coals are lit and ashed over in gray, empty them onto the coal grate and arrange them in an even layer across the entire surface. Put the cooking grate on, cover the grill, and heat it for 5 minutes. Scrub the grate clean and oil it. Arrange the potatoes, corn, and poblano pepper on the grill. Grill the potatoes until each side is browned, about 4 minutes per side. Grill the corn for 20 minutes, rotating it every 5 minutes. Grill the poblano until the outside is charred all over, about 15 minutes. Transfer the potatoes and corn to a cutting board. Set the poblano in a bowl, cover it with plastic wrap, and leave it for 15 minutes.
5. Cut the potatoes into 1/2-inch dice, and move them to a large bowl. Slice the kernels from the corn cob and add them to the potatoes. Peel away and discard the poblano’s charred skin, stem, and seeds. Finely chop the pepper, then add it to the bowl with the potatoes and corn.
6. Pour the dressing over the potatoes, corn, and pepper, then toss until everything is coated. Rest the salad for 10 minutes. Taste and adjust with salt and pepper, then serve.