Description
These Street Corn Beef and Sweet Potato Bowls combine the smokey and spicy flavors of seasoned ground beef with tender roasted sweet potatoes and a creamy, tangy street corn dip. Perfect for a hearty and satisfying meal, these bowls are enhanced by fire-roasted corn, fresh cilantro, cotija cheese, and optional avocado, served with crunchy chips and pickled red onions for added texture and flavor.
Ingredients
Scale
Street Corn Dip
- 1 cup cottage cheese, blended until smooth
- 2 heaping tablespoons mayonnaise
- 2 heaping cups frozen fire-roasted corn, thawed and patted dry
- ½ large jalapeño, minced (ribs and seeds removed)
- ¼ cup chopped cilantro
- ¼ cup crumbled Cotija cheese
- Juice and zest from half of a lime
- 1 avocado, cut into chunks (optional)
- ½ teaspoon TajÃn (optional and/or garnish)
Sweet Potatoes
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1½ teaspoons salt
Ground Beef
- 1 tablespoon olive oil
- 1 pound ground beef
- 2-3 tablespoons taco seasoning (mild, such as Siete)
- 2-3 tablespoons water (for sauce)
For Serving
- Chips
- Pickled red onions
Instructions
- Make Street Corn Dip: In a mixing bowl, combine the thawed fire-roasted corn, minced jalapeño, chopped cilantro, crumbled Cotija cheese, lime juice and zest, mayonnaise, and blended cottage cheese. Add the cottage cheese gradually to control creaminess. Mix well and taste, adjusting flavors as needed. This dip doubles as a tasty snack while preparing the rest of the meal.
- Roast Sweet Potatoes: Preheat your air fryer to 375°F. Toss the peeled and cubed sweet potatoes with olive oil and salt until evenly coated. Arrange in the air fryer basket and cook for 13 minutes, shaking halfway through, until tender and lightly golden. Alternatively, roast in a conventional oven at 400°F for 25 minutes on a prepared sheet pan.
- Cook Ground Beef: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the ground beef in chunks and allow it to brown without stirring immediately, so it develops a good sear. Once browned, crumble the beef into small pieces. Sprinkle in the taco seasoning and pour in 2-3 tablespoons of water to create a slightly saucy texture. Cook until the liquid reduces and flavors meld.
- Assemble Bowls and Serve: Plate the roasted sweet potatoes and seasoned ground beef into bowls. Top each with a generous portion of the street corn dip. Optionally, add chunks of avocado and sprinkle with TajÃn for added zest. Serve alongside chips and pickled red onions for a complete, flavorful meal.
Notes
- You can roast sweet potatoes in the oven if you don’t have an air fryer—just increase the cook time to about 25 minutes at 400°F.
- Adjust the amount of blended cottage cheese in the corn dip for desired creaminess.
- Remove seeds and ribs from jalapeño to reduce heat if preferred.
- TajÃn adds a nice spicy tang but is optional.
- Pickled red onions add acidity that balances the richness of the beef and potatoes.
- This recipe can be made gluten free by ensuring taco seasoning and chips are gluten free.
