4 medium sweet potatoes
3 ears corn, shucked
4 tablespoons olive oil, divided
1 pound Mexican chorizo, removed from casing
1/2 cup diced red onion
1/2 cup heavy cream
3/4 cup grated Gruyère
2 tablespoons prepared chili powder (such as Fiesta, Spice Islands, or McCormick’s)
1 dash ground cinnamon
salt and pepper to taste
Heat grill to about 400 degrees and oil grate. Poke holes in sweet potatoes with a fork or knife; season with salt and pepper and brush with a little olive oil; then wrap in aluminum foil (dull side in). Place on back of grill and close lid. Cook until soft to the touch, about 45 minutes, turning every 15 minutes. Allow to cool slightly and remove skin.
Season corn with salt and pepper. Brush with a little olive oil and grill for a few minutes on all sides until cooked and light golden brown. Allow to cool slightly and shave kernels off cobs.
In a large sauté pan, heat remaining olive oil on medium heat and add chorizo, breaking it into small pieces with a spatula or back of a spoon. Sauté until fully cooked, then add onion and continue cooking until onion is translucent. Add corn and sweet potatoes, pressing potatoes with back of a spoon until coarsely mashed (a few lumps are fine). Add cream, cheese, chili powder, and cinnamon; stir well and cook until hot. Set aside to use with Spicy Grilled Shrimp and Scallops.
