Description
A flavorful and vibrant bowl combining roasted sweet potatoes, seasoned ground beef, and a creamy street corn dip topped with Cotija cheese and fresh cilantro. This easy-to-make dish blends smoky, spicy, and tangy elements for a perfect hearty meal that’s great for weeknight dinners or casual gatherings.
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
- 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 Tajín (optional, can be used as 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 (e.g., Siete mild taco seasoning)
- 2-3 tablespoons water
Serving
- Chips for serving
- Pickled red onions for serving
Instructions
- Make Street Corn Dip: Combine mayo, fire-roasted corn, minced jalapeño, chopped cilantro, Cotija cheese, lime juice and zest, and blended cottage cheese. Add the blended cottage cheese last to control the texture and creaminess. Taste and adjust seasoning as desired. This dip can be enjoyed as a snack during preparation.
- Roast Sweet Potatoes: Toss the cubed sweet potatoes with olive oil and salt to coat evenly. Air fry at 375°F (190°C) for about 13 minutes until tender and lightly golden. Alternatively, roast on a baking sheet in a 400°F (204°C) oven for 25 minutes until tender.
- Cook Ground Beef: Heat olive oil over medium-high heat in a skillet. Add ground beef in chunks, cooking without stirring for a few minutes to develop browning. Crumble the beef into smaller pieces and stir. Add taco seasoning and 2-3 tablespoons of water, then cook until sauce thickens slightly and beef is fully cooked.
- Assemble Bowls: Plate the roasted sweet potatoes and seasoned ground beef in bowls. Top generously with the street corn dip. Garnish with pickled red onions if desired, and serve with chips for dipping.
Notes
- You can substitute mayo with Greek yogurt for a tangier and lighter dip.
- Adjust the jalapeño quantity to control the heat level of the corn dip.
- If air fryer is unavailable, roasting sweet potatoes in the oven is an excellent alternative.
- Tajín is optional but adds a nice tangy, chili-lime flavor when sprinkled on top.
- Chopped avocado adds creaminess and a fresh texture if included.
- Leftover dip can be refrigerated for up to 3 days.
