Description
This vibrant Street Corn Beef and Sweet Potato Bowl is a flavorful and hearty meal featuring roasted sweet potatoes, seasoned ground beef, and a creamy street corn dip. It combines smoky fire-roasted corn, zesty lime, and creamy cottage cheese into a dip that complements the savory beef and tender sweet potatoes perfectly, making for a satisfying, easy-to-make dinner or snack bowl.
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
- 1/2 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, can be used as 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 (to thin taco seasoning sauce)
To Serve
- Chips for serving
- Pickled red onions for serving
Instructions
- Make Street Corn Dip: In a bowl, mix together the thawed fire-roasted corn, minced jalapeño, chopped cilantro, crumbled Cotija cheese, lime juice and zest, and mayonnaise. Finally, fold in the blended smooth cottage cheese gradually until you reach your preferred consistency and flavor balance. Taste and adjust seasoning as needed. This dip can also be enjoyed as a snack while you continue cooking.
- Roast Sweet Potatoes: Toss the peeled and cubed sweet potatoes with olive oil and salt until evenly coated. Spread them out in the air fryer basket and air fry at 375°F (190°C) for 13 minutes, or until tender and lightly golden on the edges. Alternatively, you can roast them on a baking sheet in a preheated oven at 400°F (204°C) for about 25 minutes, tossing halfway through.
- Cook Ground Beef: Heat olive oil in a skillet over medium-high heat. Add the ground beef in chunks and let it cook undisturbed until it begins to brown. Then crumble the beef into small pieces using a spatula or spoon. Sprinkle the taco seasoning over the meat and add 2-3 tablespoons of water to create a slightly saucy texture. Stir and cook for a few more minutes to blend the flavors and finish cooking the beef.
- Assemble and Serve: Divide the roasted sweet potatoes and seasoned ground beef into serving bowls. Top generously with the prepared street corn dip. Add avocado chunks and sprinkle Tajín on top if using. Serve with chips and pickled red onions on the side for added tang and crunch. Enjoy the bowl by scooping everything together with the chips.
Notes
- You can substitute the air frying method for roasting in the oven if preferred.
- The street corn dip can be customized by adding more or less jalapeño depending on desired heat.
- Avocado and Tajín are optional toppings but add great creaminess and spice.
- Pickled red onions add acidity and brightness that balances the dish well.
- For a dairy-free version, substitute cottage cheese and mayonnaise with suitable vegan alternatives.
- Adjust taco seasoning amount to your preferred spice level or use homemade seasoning blends.
