Step 1

Preheat oven to 200°C. Line a baking tray with baking paper. Combine sweet potato, oil and Cajun seasoning in a large bowl. Arrange in a single layer on lined tray. Bake, turning occasionally, for 30 mins or until sweet potato is tender.

Step 2

Meanwhile, heat a barbecue grill or chargrill on medium. Cook the corn, turning, for 10 mins or until lightly charred and tender. Set aside to cool. Use a knife to cut down the side of the corn to release the kernels.

Step 3

Place the buttermilk, mayonnaise, lime juice and chopped coriander in a small bowl and stir to combine. Season.

Step 4

Place sweet potato, corn, avocado, capsicum, onion and coriander sprigs in a large bowl. Drizzle with the buttermilk dressing and gently toss to combine. Transfer to a serving platter.