Description
A vibrant and flavorful Street Corn Beef and Sweet Potato Bowl featuring roasted sweet potatoes, seasoned ground beef, and a creamy, zesty street corn dip topped with Cotija cheese and fresh cilantro. Perfect for a hearty, nutritious meal with a Tex-Mex twist.
Ingredients
Scale
Street Corn Dip
- 1 cup cottage cheese, blended until smooth
- 2 heaping tablespoons mayo
- 2 heaping cups frozen fire-roasted corn, thawed and patted dry
- Half of a large jalapeño, minced (ribs and seeds removed)
- 1/4 cup chopped cilantro
- 1/4 cup crumbled Cotija cheese
- Juice and zest from half of a lime
- 1 avocado, cut into chunks (optional)
- 1/2 teaspoon Tajín (optional and/or can just be a garnish)
Roasted Sweet Potatoes
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
Ground Beef
- 1 tablespoon olive oil
- 1 pound ground beef
- 2-3 tablespoons taco seasoning (Siete mild taco seasoning recommended)
- 2-3 tablespoons water
To Serve
- Chips for serving
- Pickled red onions for serving
Instructions
- Make Street Corn Dip: Combine the thawed fire-roasted corn, minced jalapeño, chopped cilantro, crumbled Cotija cheese, lime juice and zest, and mayo in a bowl. Add the blended cottage cheese last to control the creaminess and texture. Taste and adjust seasoning as needed. This dip can also be enjoyed as a snack while preparing the rest of the meal.
- Roast Sweet Potatoes: Toss the peeled and cubed sweet potatoes with olive oil and salt until evenly coated. Air fry at 375°F (190°C) for 13 minutes until tender and lightly golden. Alternatively, roast on a baking sheet at 400°F (205°C) for 25 minutes until cooked through.
- Cook Ground Beef: Heat olive oil in a skillet over medium-high heat. Add ground beef in chunks and allow it to brown undisturbed for a few minutes. Crumble the beef into small pieces and stir in the taco seasoning along with 2-3 tablespoons of water to create a slightly saucy texture. Cook until the seasoning is well incorporated and beef is fully cooked.
- Assemble Bowls: Plate the roasted sweet potatoes and seasoned ground beef in bowls. Top generously with the prepared street corn dip. Optionally, add avocado chunks and sprinkle Tajín for extra flavor. Serve with chips and pickled red onions on the side for dipping and garnish.
Notes
- The street corn dip can be adjusted to taste by varying the amount of blended cottage cheese for creaminess.
- For a spicier version, keep some jalapeño seeds or add extra jalapeño.
- If you don’t have an air fryer, roasting the sweet potatoes in the oven works equally well.
- Choose mild or spicy taco seasoning according to your preference.
- Pickled red onions add a pleasant tang and crunch but can be omitted if unavailable.
- Avocado is optional but adds a creamy texture that balances the flavors nicely.
