Hey there! This Chipotle Sweet Potato Noodle Salad with Roasted Corn is about to be your new favorite. It’s smoky, slightly sweet, and has just the right kick. The roasted corn adds a nice crunch, while the chipotle brings in that deep, smoky heat.
The best part? It’s quick to make and works for meal prep, picnics, or a light dinner. And if you’re thinking, “Sweet potatoes as noodles?”—trust me, you’re going to love it. Let’s get started.
Utensils You Need
Here’s what you need to make this delicious salad:
- Spiralizer (to turn the sweet potatoes into noodles)
- Large mixing bowl
- Baking sheet
- Parchment paper
- Knife and cutting board
- Small blender or food processor (for the dressing)
- Measuring cups and spoons
- Large skillet
Important Info
- Servings: 4 bowls
- Estimated Cost: About $10 for the whole recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Calories per Serving: About 320
- Cook Method: Roasting and sautéing
- Season: Best in summer and fall
- Courses: Main Course, Lunch, Side Dish
- Cuisine: American, Mexican-inspired
- Diets: VeganDiet, GlutenFreeDiet
How to Make Chipotle Sweet Potato Noodle Salad with Roasted Corn
Now I am going to tell you what ingredients you need to make this dish and how to prepare it.
Ingredients You Need
- 2 medium sweet potatoes, peeled and spiralized
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Chipotle Dressing
- 2 tablespoons Greek yogurt (or dairy-free alternative)
- 1 tablespoon chipotle in adobo sauce, finely chopped
- 1 tablespoon lime juice
- 1 teaspoon honey (or maple syrup for vegan option)
- 1/2 teaspoon garlic powder
Toppings (Optional but Recommended)
- 1/4 cup chopped cilantro
- 1/4 cup crumbled feta or cotija cheese
- 1/4 cup diced red onion
Alternative Ingredients
If you don’t have some of the ingredients, you can swap them out with these:
| Original Ingredient | Alternative |
|---|---|
| Sweet potatoes | Butternut squash or zucchini noodles |
| Greek yogurt | Coconut yogurt or cashew cream |
| Chipotle in adobo | Smoked paprika + cayenne pepper |
| Honey | Maple syrup or agave nectar |
| Cilantro | Parsley or green onions |
Instructions
- Roast the Corn – Preheat your oven to 400°F (200°C). Spread the corn on a baking sheet lined with parchment paper. Drizzle with 1/2 tablespoon olive oil, smoked paprika, salt, and black pepper. Roast for 10-12 minutes, stirring once, until slightly charred.
- Prepare the Sweet Potato Noodles – Heat the remaining olive oil in a large skillet over medium heat. Add the spiralized sweet potatoes and sauté for 5-7 minutes, stirring occasionally, until they soften slightly but still have a bite. Remove from heat.
- Make the Dressing – Blend all the dressing ingredients in a small blender or whisk them together in a bowl until smooth. Taste and adjust the seasoning if needed.
- Assemble the Salad – In a large bowl, toss the cooked sweet potato noodles with the roasted corn. Drizzle the chipotle dressing over the top and mix well.
- Add Toppings – Sprinkle with chopped cilantro, cheese, and red onion if using. Serve immediately or store for later.
Helpful Tips
- If you don’t have a spiralizer, you can use a julienne peeler or cut the sweet potatoes into thin strips.
- The dressing can be made ahead and stored in the fridge for up to 5 days.
- For extra protein, add grilled chicken, black beans, or crispy tofu.
- If the noodles get too soft, let them cool slightly before mixing with the dressing.
- Roast the corn until it’s slightly charred—it gives the best smoky flavor.
What to Serve with Chipotle Sweet Potato Noodle Salad
This salad pairs well with:
- Grilled chicken or shrimp for extra protein
- Avocado slices for creaminess
- A simple side of quinoa for a more filling meal
- Tortilla chips for some crunch on the side
How Do You Serve the Recipe?
You can serve this salad warm or cold. If serving warm, eat it right after mixing. If serving cold, let it chill in the fridge for about 30 minutes before serving—it helps the flavors blend.
Where Do You Serve This Recipe the Most?
This salad is perfect for:
- Picnics – It holds up well at room temperature.
- Meal Prep – Store in an airtight container and grab it for lunch.
- Summer BBQs – A fresh, light side that pairs with grilled meats.
- Potlucks – It’s easy to make and brings bold flavors.
Storage
Short-Term Storage (Room Temperature)
- If you’re serving it within a few hours, keep it covered at room temperature. Avoid direct sunlight.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Keep the dressing separate if possible to prevent the noodles from getting soggy.
Freezing
- Freezing is not recommended because the sweet potato noodles will lose their texture.
Frequently Asked Questions
Can I use canned corn instead of fresh?
Yes, but for the best flavor, drain and dry the corn well before roasting. It won’t char the same way fresh or frozen corn does, but it will still taste great.
Is this salad spicy?
It has a mild heat from the chipotle. If you prefer it spicier, add more chipotle or a pinch of cayenne. If you want it mild, reduce the chipotle or use smoked paprika instead.
Can I make this ahead of time?
Yes, but for the best texture, store the sweet potato noodles and dressing separately, then mix them when you’re ready to eat.
What protein can I add to make this a full meal?
You can add grilled chicken, shrimp, black beans, or crispy tofu. All of these go well with the smoky chipotle flavor.
Can I eat this cold?
Yes! It tastes great both warm and chilled. If serving cold, let it sit in the fridge for about 30 minutes before eating.