This is a warm, punchy salad built on sweet heat. Roasted sweet potatoes are brushed with a cooked honey–habanero garlic glaze and returned to the oven until sticky and caramelized at the edges. Blistered corn cut from whole cobs adds texture and char, while quick pickled red onion and a lime-honey dressing keep everything bright and balanced. Finished with crumbly white cheese and fresh cilantro, it’s layered — spicy, sweet, tangy, and salty — with great contrast throughout.

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Prep Time: 20 minutes
Cook Time: 30–35 minutes
Yield: Serves 4

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Ingredients

Sweet Potatoes

• 1½–2 lbs small sweet potatoes, halved or quartered
• 2 tablespoons olive oil
• Salt and freshly cracked black pepper

Honey Habanero Garlic Glaze

• 3 tablespoons honey
• 1–2 teaspoons finely minced fresh habanero (to taste)
• 1 small garlic clove, finely grated
• ½ teaspoon freshly cracked black pepper
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• Pinch of salt

Corn

• 3–4 whole ears of corn, husked
• 1 tablespoon olive oil
• Salt and pepper

Quick Pickled Red Onion

• ½ red onion, thinly sliced
• ½ cup hot water
• ¼ cup apple cider vinegar
• 1 teaspoon honey
• Pinch of salt

Lime Honey Dressing

• Juice of 1 lime
• 1 tablespoon honey
• 2 tablespoons olive oil
• 1–2 teaspoons apple cider vinegar
• Salt to taste

To Finish

• ½ cup crumbly white cheese (feta or queso fresco)
• Fresh cilantro leaves
• Extra lime wedges

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Instructions

1. Pickle the Onion
   Stir together hot water, vinegar, honey, and salt until dissolved. Add sliced red onion and let sit at least 15–20 minutes. Drain before using.
2. Roast the Sweet Potatoes (First Roast)
   Preheat oven to 400°F. Toss sweet potatoes with olive oil, salt, and pepper. Spread cut-side down on a parchment-lined baking sheet. Roast for 10–15 minutes until just beginning to soften.
3. Make & Tighten the Glaze
   In a small saucepan over medium-low heat, combine honey, habanero, garlic, black pepper, olive oil, lime juice, and salt. Simmer gently for 2–3 minutes until slightly thickened and glossy.
4. Glaze & Roast Again
   Remove sweet potatoes from oven. Brush or toss generously with the warm glaze. Return to oven and roast another 10–15 minutes until sticky and caramelized at the edges.
5. Cook & Blister the Corn
   Bring a large pot of salted water to a boil. Add whole ears of corn and boil for 4–5 minutes. Drain and pat dry. Heat olive oil in a large pan over medium-high heat and blister the corn on all sides until lightly charred. Remove from heat and, once cool enough to handle, cut kernels off the cob in larger sections.
6. Make the Dressing
   Whisk together lime juice, honey, olive oil, apple cider vinegar, and salt until balanced.
7. Assemble
   Gently toss glazed sweet potatoes with blistered corn and drained pickled onion. Drizzle with dressing. Finish with crumbly white cheese, fresh cilantro, and a squeeze of lime.

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Directions

Serve slightly warm or at room temperature. This salad works well as a side for grilled meats or as a standalone vegetarian dish. If preparing ahead, keep the dressing separate and toss just before serving to maintain texture.

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Chef’s Notes

• Cooking the glaze concentrates flavour and helps it cling to the potatoes.
• Roasting cut-side down maximizes caramelization.
• Keeping the corn in larger sections adds visual contrast and better texture.
• Adjust habanero carefully — heat builds as it cooks.
• For deeper char, grill the corn instead of boiling and blistering.