Description
Delicious and hearty Street Corn Beef and Sweet Potato Bowls featuring seasoned ground beef, roasted sweet potatoes, and a creamy street corn dip with spicy jalapeño and tangy Cotija cheese. Perfect for a quick, flavorful meal packed with southwestern flair and served with crunchy chips and pickled red onions for extra zest.
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, can also be used as garnish)
Roasted 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 (preferably mild)
- 2-3 tablespoons water
To Serve
- Chips for serving
- Pickled red onions for serving
Instructions
- Make Street Corn Dip: In a bowl, combine the thawed fire-roasted corn, minced jalapeño, chopped cilantro, crumbled Cotija cheese, lime juice and zest, and mayonnaise. Stir well to mix all ingredients.
- Blend Cottage Cheese: Blend cottage cheese until smooth and gradually fold it into the corn mixture, adjusting to your preferred creaminess and flavor balance. Taste and tweak seasoning as needed.
- Roast Sweet Potatoes: Toss the peeled and cubed sweet potatoes with 1 tablespoon olive oil and 1 1/2 teaspoons salt. Place in an air fryer at 375°F (190°C) for 13 minutes until tender and lightly golden. Alternatively, spread on a sheet pan and roast in the oven at 400°F (205°C) for 25 minutes.
- Cook Ground Beef: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the ground beef in chunks and allow it to brown undisturbed for a couple of minutes, then crumble into smaller bits. Stir in 2-3 tablespoons taco seasoning and add 2-3 tablespoons water. Cook until the beef is saucy and fully cooked through.
- Assemble the Bowls: Place the roasted sweet potatoes and cooked ground beef into serving bowls. Top liberally with the creamy street corn dip. Add avocado chunks if using, sprinkle Tajín if desired, and garnish with pickled red onions.
- Serve: Serve the bowls with chips on the side for scooping and enjoy a flavorful, satisfying meal.
Notes
- The street corn dip can double as a delicious snack while cooking.
- Adjust the amount of blended cottage cheese in the dip to your desired creaminess.
- If you do not have an air fryer, roasting sweet potatoes in a conventional oven works just as well.
- The jalapeño seeds are removed to control spiciness; keep them if you want more heat.
- Pickled red onions and Tajín add zest and enhance the dish but are optional.
- Use mild taco seasoning for gentle spice or your preferred seasoning blend.
