Description
These Corn Beef with Sweet Potato Bowls combine savory seasoned ground beef and roasted sweet potatoes topped with a creamy, spicy street corn dip. This flavorful dish blends smoky fire-roasted corn, fresh jalapeño, zesty lime, and Cotija cheese for a satisfying and colorful meal perfect for family dinners or casual get-togethers.
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
- 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 for garnish)
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
Serving
- Chips for serving
- Pickled red onions for serving
Instructions
- Make Street Corn Dip: In a bowl, combine thawed fire-roasted corn, minced jalapeño, chopped cilantro, crumbled Cotija cheese, lime juice and zest, mayonnaise, and blended cottage cheese. Add the blended cottage cheese last to control the creaminess. Stir well and taste, adjusting seasoning as desired. Set aside.
- Roast Sweet Potatoes: Toss the peeled and cubed sweet potatoes with olive oil and salt until evenly coated. Air fry the sweet potatoes at 375°F (190°C) for 13 minutes until tender and lightly golden. Alternatively, roast on a baking sheet in a preheated oven at 400°F (204°C) for 25 minutes.
- Cook Ground Beef: Heat olive oil in a skillet over medium-high heat. Add the ground beef in chunks and cook undisturbed until browned on one side. Crumble the beef into smaller pieces, then stir in taco seasoning and 2-3 tablespoons of water to create a slightly saucy consistency. Cook until fully combined and heated through.
- Assemble Bowls and Serve: In serving bowls, layer the roasted sweet potatoes and cooked ground beef. Top generously with the street corn dip. Garnish with optional avocado chunks and sprinkle Tajín if desired. Serve with pickled red onions and chips on the side for dipping.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter dip.
- If you prefer a spicier dish, leave the jalapeño seeds in or add extra fresh jalapeño.
- Roasting sweet potatoes in the oven is a suitable alternative if you don’t have an air fryer.
- The dip doubles as a delicious snack on its own while preparing the rest of the meal.
- Leftover bowls keep well refrigerated for up to 3 days.
