Grilled Sweet Potato, Chorizo, and Corn Hash Photograph by Beth Perkins4 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 tasteHeat 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…The post Grilled Sweet Potato, Chorizo, and Corn Hash appeared first on Texas Monthly.