2 medium sweet potatoes, cut into 3/4-in.-thick wedges (about 18 oz.)
1 tablespoon canola oil
2 teaspoons ground cumin
5/8 teaspoon kosher salt, divided
2 cups fresh sweet cherries, pitted and coarsely chopped (about 13 oz.)
3/4 cup fresh corn kernels
1/4 cup thinly sliced green onions
1/4 cup thinly sliced white onion
2 1/2 tablespoons chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1/2 jalapeño, thinly sliced
How to Make It
Preheat grill to medium-high (about 450°F).
Fill a large saucepan with water to a depth of 1 inch; bring to a boil. Insert steamer basket. Add sweet potato wedges; cover, and steam 10 minutes. Combine potatoes, oil, cumin, and 1/4 teaspoon salt in a bowl; toss.
Coat grill grate with cooking spray. Add potatoes to grill; cook 2 minutes on each side or until tender. Place potatoes on a platter.
Combine remaining 3/8 teaspoon salt, cherries, and remaining ingredients in a bowl; spoon over potatoes.