From above, two golden-brown rosti sit slightly overlapping on wide white plates, topped with curled chili-rubbed shrimp and scattered charred corn. A pale green poblano-yogurt swoosh peeks from underneath, while thin watermelon radish slices, avocado fans, cilantro leaves, and crumbled cotija create a vivid, polished mosaic with lime wedges at the edge.

Ancho Shrimp & Sweet Potato Rosti with Charred Corn Relish

Name: Ancho Shrimp & Sweet Potato Rosti with Charred Corn Relish
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Tex-Mex Fusion
Ingredients: large shrimp, 8 oz peeled and deveined, tails removed; medium sweet potato, 1 medium (about 10 oz) peeled and coarsely grated; fresh corn, 1 ear kernels cut off; small poblano pepper, 1 small; ripe avocado, 1/2 thinly sliced; watermelon radish, 2 very thinly sliced; plain Greek yogurt, 1/2 cup; cotija cheese, 2 tbsp crumbled; cilantro leaves and stems, 2 tbsp leaves plus 1 tbsp stems leaves reserved, stems finely chopped; lime, 1 zested and juiced, cut into wedges for serving; scallions, 2 thinly sliced; small garlic clove, 1 small clove finely grated; large egg, 1 large; fine cornmeal, 2 tbsp; ancho chile powder, 1 tsp; ground cumin, 1/2 tsp; smoked paprika, 1/4 tsp; honey, 1/4 tsp; neutral oil, 2 tbsp divided; olive oil, 1 tbsp; kosher salt, 1/2 tsp plus more to taste; black pepper, 1/4 tsp plus more to taste

Category Brunch

Prep 20 minutes

Cook 20 minutes

Style Tex-Mex Fusion

Technique Roasting

Diet Friendly Gluten-Free

Daily Recipe: August 01, 2026

This brunch leans into late-summer brightness with smoky shrimp, juicy charred corn, and a silky poblano-yogurt sauce spooned over crisp sweet potato rosti. It nods to Tex-Mex flavors without falling into the usual taco-or-burrito territory, and the mix of coral shrimp, green herbs, golden rosti, and pink radishes makes it especially camera-ready.

Ingredients (for 2)

Large shrimp - 8 oz - peeled and deveined, tails removed
Medium sweet potato - 1 medium (about 10 oz) - peeled and coarsely grated
Fresh corn - 1 ear - kernels cut off
Small poblano pepper - 1 small
Ripe avocado - 1/2 - thinly sliced
Watermelon radish - 2 - very thinly sliced
Plain greek yogurt - 1/2 cup
Cotija cheese - 2 tbsp - crumbled
Cilantro leaves and stems - 2 tbsp leaves plus 1 tbsp stems - leaves reserved, stems finely chopped
Lime - 1 - zested and juiced, cut into wedges for serving
Scallions - 2 - thinly sliced
Small garlic clove - 1 small clove - finely grated
Large egg - 1 large
Fine cornmeal - 2 tbsp
Ancho chile powder - 1 tsp
Ground cumin - 1/2 tsp
Smoked paprika - 1/4 tsp
Honey - 1/4 tsp
Neutral oil - 2 tbsp - divided
Olive oil - 1 tbsp
Kosher salt - 1/2 tsp plus more to taste
Black pepper - 1/4 tsp plus more to taste

Preparation

Step 1 - 🔥🌶️🥣

Roast the poblano over a gas flame or under the broiler, turning often, until blackened all over, 5 to 7 minutes. Put it in a bowl, cover, and let it steam for 5 minutes.
Step 2 - 🥣🧄🍋

Peel and remove the seeds from the poblano. Finely chop or blend half of it with the Greek yogurt, grated garlic, honey, half the lime zest, 1 teaspoon lime juice, a pinch of salt, and a little black pepper.
Step 3 - 🍤🌿 spice

In a bowl, toss the shrimp with ancho chile powder, cumin, smoked paprika, olive oil, chopped cilantro stems, a pinch of salt, and black pepper. Let it sit while you make the rosti.
Step 4 - 🥔🥚🥄

Squeeze the grated sweet potato in a clean towel to remove as much moisture as possible. Mix it in a bowl with the egg, cornmeal, sliced scallions, remaining lime zest, 1/2 teaspoon salt, and black pepper.
Step 5 - 🍳🥔✨

Heat 1 tablespoon neutral oil in a medium skillet over medium heat. Form the sweet potato mixture into 2 compact rounds and cook for 4 to 5 minutes per side, until crisp and deep golden. Move to a warm plate.
Step 6 - 🌽🌶️🔥

In the same skillet or in a dry grill pan, cook the corn kernels and remaining poblano pieces over medium-high heat for 2 to 3 minutes until lightly charred. Toss with 1 teaspoon lime juice, a pinch of salt, and half of the sliced scallions.
Step 7 - 🍤🍳👌

Add the remaining 1 tablespoon neutral oil to the skillet if needed. Cook the shrimp for 1 to 2 minutes per side until just opaque and lightly browned.
Step 8 - 🍽️🥣🍤

Spoon or swipe the poblano-yogurt sauce onto each plate. Place a sweet potato rosti on top, then arrange the shrimp over each rosti.
Step 9 - 🥑🌸🧀

Spoon the charred corn and poblano around and over the shrimp. Top with avocado, watermelon radish, cotija, cilantro leaves, and the remaining scallions. Serve with lime wedges.
Step 10 - ✨🍽️😋

Serve right away while the rosti is crisp and the shrimp are hot.

Additional

For an extra brunchy touch, top each plate with a soft-poached egg. If you want more heat, add finely diced jalapeno to the corn relish. This dish is great for entertaining because the sauce and relish can be made ahead, then you only need to crisp the rosti and sear the shrimp just before serving.