Recipes for healthy vision

Roasted Sweet Potato and Corn Salad

Total time: 1 hour

Prep Time: 20 minutes
Cook Time: 20 minutes

Serves: 6

Season: fall

Sweet potatoes and corn provide loads of beta-carotene, lutein and zeaxanthin that help keep eye, skin and brain health in sight.


3 tbsp olive oil
2 tbsp freshly squeezed juice from about 2 limes
Kosher salt and freshly ground black pepper
1/4 tsp cayenne pepper
2 scallions, thinly sliced
2 pounds sweet potatoes, peeled and cut into 1/2" slices
1 ear corn
1/2 tbsp butter
1 large poblano pepper
2 to 3 tbsp olive oil, for brushing
½ tsp paprika


In a medium bowl, whisk together oil, lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne pepper. Stir in scallions; set aside. Place sweet potato slices in a medium saucepan and cover with 1-inch of water. Bring to a boil over medium-high heat. Reduce to a simmer and cook until potatoes can be pierced with a fork easily (~10 minutes). Drain potatoes. Brush potatoes all over with olive oil and season with salt and pepper. Rub corn all over with butter and season with salt and pepper. Wrap in aluminum foil. Place potatoes, corn, and poblano pepper on grill set on medium. Cook potatoes until browned on both sides, about 4 minutes per side. Cook corn for 20 minutes, turning every 5 minutes. Cook poblano pepper until charred all over, about 15 minutes. Remove potatoes and corn to cutting board. Place poblano pepper in bowl, cover with plastic wrap, and let sit for 15 minutes. Cut potatoes into 1/2-inch dice, transfer to large bowl. Cut corn kernels off cob and transfer to bowl with potatoes. Remove charred skin, stem, and seeds from poblano pepper and discard. Finely dice pepper and transfer to bowl with potatoes and corn. Pour dressing over potatoes, corn, and pepper. Sprinkle with paprika. Toss to combine. Let sit for 10 minutes. Adjust seasoning with salt and pepper to taste. Serve immediately.