Description
This Street Corn Beef Bowl is an easy, flavor-packed dinner made with roasted sweet potatoes, taco-seasoned ground beef, creamy Mexican street corn, and fresh toppings like avocado, cotija cheese, and cilantro. Perfect for busy weeknights, meal prep, or a satisfying family dinner.
Ingredients
Scale
For the Sweet Potatoes
- 4 cups sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 3/4 teaspoon paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
For the Beef
- 1 pound lean ground beef (93/7)
- 1 tablespoon olive oil
- 1 (1-ounce) packet taco seasoning
- 1/4–1/2 cup water
For the Street Corn
- 12 ounces frozen fire-roasted corn
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 2 teaspoons minced jalapeño (optional)
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
Corn Dressing
- Zest of 1 lime (about 1/4 teaspoon)
- 1½ tablespoons fresh lime juice
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground cumin
- Salt and pepper, to taste
Optional Toppings
- 1 diced avocado
- Cotija cheese or queso fresco
- Tortilla chips
- Tajín seasoning
Instructions
- Preheat the oven to 400°F. Toss the sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper. Spread onto a baking sheet and roast for 25–30 minutes, stirring halfway, until tender and lightly browned.
- Meanwhile, heat olive oil in a skillet over high heat. Add the fire-roasted corn and cook for 5–8 minutes until lightly charred. Stir in the garlic and cook for 15 seconds. Transfer to a bowl and let cool.
- In the same skillet, heat the remaining olive oil. Add the ground beef and let it sear before breaking it apart. Stir in the taco seasoning and 1/4 cup water. Simmer until the beef is fully cooked and slightly saucy, adding more water if needed.
- In a small bowl, whisk together the lime zest, lime juice, mayonnaise, sour cream, paprika, chili powder, cumin, salt, and pepper.
- Stir the cilantro, green onions, and jalapeño into the cooled corn. Pour the dressing over the corn mixture and toss until evenly coated.
- Divide the roasted sweet potatoes among serving bowls. Top with the seasoned beef and creamy street corn.
- Garnish with avocado, cotija cheese, tortilla chips, and a sprinkle of Tajín if desired. Serve immediately.
Notes
- Roast the sweet potatoes in a single layer for crispy edges.
- Let the corn cool before adding the dressing so it stays creamy.
- Fresh corn can replace frozen during corn season.
- Make the components ahead of time for easy meal prep.
- Store leftovers in separate airtight containers for the best texture.
- Adjust the spice level by adding more or less jalapeño and Tajín.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting & Stovetop
- Cuisine: Mexican-Inspired / American
Nutrition
- Serving Size: 1 bowl
- Calories: 645 kcal
- Sugar: 11 g
- Sodium: 980 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 8 g
- Protein: 37 g
- Cholesterol: 90 mg