If you’re craving a dish that brings together bold flavors, hearty textures, and a bright, festive vibe, then you’ve got to try this Street Corn Beef and Sweet Potato Bowls Recipe. It brilliantly combines the creamy, zesty goodness of street corn dip with the comforting, naturally sweet roasted sweet potatoes and savory, spiced ground beef. The balance of smoky, spicy, and fresh elements in this bowl is seriously addictive, making it perfect for a quick weeknight dinner or an impressive meal to share with friends. Trust me, this recipe will become one of your favorite go-to bowls in no time!
Ingredients You’ll Need
Every ingredient in this recipe plays an important role, creating a harmony of flavors and textures that makes this dish shine. From the sweet, tender potatoes to the creamy and tangy street corn dip, these simple components come together beautifully for a wholesome and satisfying bowl.
- 1 cup cottage cheese, blended until smooth: Adds a creamy base with a slight tang that balances the other bold flavors.
- 2 heaping tablespoons mayo: Brings richness and smoothness to the corn dip.
- 2 heaping cups frozen fire-roasted corn, thawed and patted dry: Offers a smoky, sweet crunch reminiscent of classic Mexican street corn.
- Half of a large jalapeño, minced (ribs and seeds removed): Adds just the right kick without overpowering the dish.
- 1/4 cup chopped cilantro: Provides a fresh, herbaceous note that lifts the whole bowl.
- 1/4 cup crumbled Cotija cheese: Delivers salty, crumbly texture typical of authentic Mexican elotes.
- Juice and zest from half of a lime: Brightens the flavors and adds a zesty punch.
- 1 avocado, cut into chunks (optional): Adds buttery creaminess to complement the spices.
- 1/2 teaspoon TajÃn (optional and/or can just be a garnish): Provides subtle tang and spice for extra flavor depth.
- 2 large sweet potatoes, peeled and cubed: The sweet base that soaks up savory and spicy notes beautifully.
- 1 tablespoon olive oil: Used for roasting the sweet potatoes to golden perfection.
- 1 1/2 teaspoons salt: Enhances all the individual flavors in the bowl.
- 1 tablespoon olive oil: For cooking the ground beef evenly and adding richness.
- 1 pound ground beef: The hearty protein that makes this bowl feel satisfying and filling.
- 2-3 tablespoons taco seasoning: Infuses the beef with smoky, spicy, and complex Mexican-inspired notes.
- Chips for serving: For scooping up every last bite and adding crunch.
- Pickled red onions for serving: Optional but highly recommended for their tangy brightness and crunch.
How to Make Street Corn Beef and Sweet Potato Bowls Recipe
Step 1: Make the Street Corn Dip
Start by combining the fire-roasted corn, jalapeño, cilantro, Cotija cheese, lime juice and zest, mayo, and salt in a bowl. Then slowly fold in the blended cottage cheese, adjusting the amount as you go to reach the perfect creamy consistency. The dip should be flavorful but balanced, and yes, it doubles as a delicious snack while you prepare the rest of the meal. Win-win!
Step 2: Roast the Sweet Potatoes
Toss your cubed sweet potatoes with olive oil and salt, ensuring each piece is evenly coated. For a quick finish, air fry them at 375 degrees for about 13 minutes until they’re tender and lightly golden. If you prefer roasting, spread them on a baking sheet and roast at 400 degrees for 25 minutes. The sweet potatoes should be soft on the inside with a slight caramelized edge, adding a wonderful texture contrast to your bowl.
Step 3: Cook the Ground Beef
Heat olive oil in a skillet over medium-high heat, then add the ground beef in chunks. Let it cook undisturbed at first to develop a nice brown crust. Then crumble it into small bits and sprinkle in your taco seasoning along with 2 to 3 tablespoons of water to create a bit of sauciness. Stir well and let the spices meld for a few minutes. The seasoned beef adds a savory, spicy punch that complements the sweetness and creaminess perfectly.
Step 4: Assemble Your Bowls
Layer the roasted sweet potatoes and beef in your bowls first. Spoon generous dollops of the street corn dip over the top to add vibrant flavor and creamy texture. Add avocado chunks if using for a luscious touch, and don’t forget the pickled red onions for a vinegar kick and crunch. Serve alongside chips to scoop up every mouthful and enjoy the full experience of this dynamic bowl.
How to Serve Street Corn Beef and Sweet Potato Bowls Recipe
Garnishes
Fresh cilantro sprigs, a sprinkle of TajÃn, and crumbled Cotija cheese are fantastic garnishes that elevate the visual appeal and flavor layers of your bowl. A few lime wedges on the side invite guests to add an extra tangy brightness as desired. Garnishes make this seemingly simple bowl pop with vibrancy and freshness.
Side Dishes
This hearty bowl can stand on its own, but pairing it with crunchy chips or a light, fresh salad like a cucumber and tomato mix can make it even better. The salad adds a crisp, refreshing contrast while chips help scoop up that irresistible street corn dip. For a heartier meal, serve with warm tortillas for wrapping or dipping.
Creative Ways to Present
For a festive touch, serve the Street Corn Beef and Sweet Potato Bowls Recipe in clear glass jars or colorful bowls that let all the layers show. You can also create a taco bar station where diners build their own bowls with all the toppings and sides. Another fun idea is to roast the sweet potatoes and beef on skewers for an easy-to-eat twist at cookouts or casual dinners.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. Keep the street corn dip separate from the warm components to maintain the best textures and flavors when reheated.
Freezing
You can freeze the roasted sweet potatoes and cooked ground beef in separate containers for up to 2 months. The street corn dip is best made fresh and not frozen, as its creamy texture may change after thawing.
Reheating
Gently reheat sweet potatoes and beef in a skillet or microwave until warm throughout. Add the street corn dip and garnishes fresh after reheating for the best taste and texture. Avoid heating the dip directly to keep it creamy and delicious.
FAQs
Can I use fresh corn instead of frozen fire-roasted corn?
Absolutely! Fresh corn cut off the cob works wonderfully. To get that smoky flavor, you can grill the corn until slightly charred before adding it to the dip. It’s a bit more hands-on but worth it for that authentic street corn taste.
Is this recipe spicy?
This Street Corn Beef and Sweet Potato Bowls Recipe has a gentle heat from the jalapeño and taco seasoning, but it’s very customizable. If you prefer less spice, reduce or omit the jalapeño and use mild seasoning. For more heat, leave the seeds in or add hot sauce to taste.
Can I make this recipe vegetarian?
Yes! Simply swap the ground beef for black beans, cooked lentils, or a plant-based meat alternative. The sweet potatoes and street corn dip make the bowl flavorful and satisfying without the beef.
What’s the best way to enjoy leftover street corn dip?
Leftover dip is fantastic as a spread for sandwiches, a topping for grilled chicken or fish, or simply scooped up with chips or veggie sticks. Its creamy, tangy flavor adds a delicious twist to many dishes.
Can I prepare parts of the recipe ahead of time?
Definitely! The street corn dip can be made a few hours ahead and refrigerated, and the sweet potatoes and beef can be cooked earlier in the day and reheated before serving. This makes it a great option for meal prep or busy weeknights.
Final Thoughts
I can’t recommend the Street Corn Beef and Sweet Potato Bowls Recipe enough if you want a meal that’s bursting with flavor, easy to make, and truly comforting. It’s a wonderful way to enjoy familiar Mexican-inspired ingredients in a vibrant and satisfying bowl format. Give it a try—you’ll find it becomes a fast favorite for yourself and anyone lucky enough to share it with you!
Print
Street Corn Beef and Sweet Potato Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Mexican-inspired
- Diet: Low Fat
Description
A flavorful and hearty bowl combining roasted sweet potatoes, seasoned ground beef, and a creamy, tangy street corn dip with a hint of spice, perfect for a comforting meal with a Mexican street food twist.
Ingredients
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
- 1/2 teaspoon TajÃn (optional and/or can just be a garnish)
Other Ingredients
- 1 avocado, cut into chunks (optional)
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil (for sweet potatoes)
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil (for beef)
- 1 pound ground beef
- 2–3 tablespoons taco seasoning (such as Siete mild taco seasoning)
- 2–3 tablespoons water (to mix with taco seasoning)
- Chips for serving
- Pickled red onions for serving
Instructions
- Make Street Corn Dip: Combine all the street corn dip ingredients starting with the mayo, corn, jalapeño, cilantro, Cotija cheese, lime juice and zest, and TajÃn if using, mixing well. Add the blended cottage cheese last so you can control the creaminess and flavor balance. Adjust seasoning by tasting and adding more lime juice or jalapeño if desired. This dip can also be enjoyed as a snack while prepping.
- Roast Sweet Potatoes: Toss peeled and cubed sweet potatoes with olive oil and salt until evenly coated. Air fry them in an air fryer at 375°F (190°C) for about 13 minutes, or until tender and lightly golden on the outside. Alternatively, roast on a sheet pan in the oven at 400°F (204°C) for 25 minutes, turning halfway through for even cooking.
- Cook Ground Beef: Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the ground beef in chunks, letting it brown undisturbed for a few minutes. Then crumble the beef into smaller pieces with a spatula. Sprinkle taco seasoning over the meat and add 2-3 tablespoons of water to create a light sauce. Stir and cook until water reduces and beef is fully cooked and flavorful.
- Assemble Bowls and Serve: In serving bowls, layer the roasted sweet potatoes and the seasoned ground beef. Spoon a generous amount of street corn dip over the top. Optionally add chunks of avocado and garnish with pickled red onions. Serve with tortilla chips for dipping if desired, making a complete and satisfying meal.
Notes
- You can substitute the air fryer sweet potatoes roasting with oven roasting for convenience.
- Adjust jalapeño amount depending on your preferred spice level or omit if sensitive to heat.
- Use mild or spicy taco seasoning as desired to suit your taste buds.
- Avocado is optional but adds a nice creamy texture and richness.
- Pickled red onions add a tangy contrast but can be left out if unavailable.
- The street corn dip can be made ahead and refrigerated for up to 2 days for convenience.
- Leftover bowls can be stored in the fridge for up to 3 days and reheated gently.
