Street Corn Beef Bowl
Street Corn Beef Bowl is a viral favorite for good reason! Taco-seasoned ground beef, roasted sweet potatoes, creamy avocado, and a delicious Tajin-spiced street corn topping.
Servings: 4 servings
Cost: $17.27
Equipment
Ingredients
- 4 cups sweet potatoes peeled & cut to 1-inch pieces; 1-1/2 lbs
- 5 tablespoons olive oil divided
- 1 teaspoon paprika divided
- 3/4 teaspoon garlic powder
- Salt and pepper
- 1 pound lean ground beef 93/7
- 1 (1-ounce) packet taco seasoning plus water, see note 1
- 12 ounces fire-roasted corn frozen, or use regular corn
- 2 teaspoons minced garlic
- 2 teaspoons minced jalapeño optional
- 1/4 cup finely chopped cilantro
- 1/4 cup finely chopped green onions
- 1 large lime 1-1/2 tbsp juice
- 3 tablespoons mayo
- 3 tablespoons sour cream
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground cumin
Optional Additions
- 1 large ripe avocado diced
- Cotija cheese or Queso Fresco
- Tortilla chips for serving
- Tajin
Instructions
- Preheat oven to 400°F. Add chopped sweet potatoes to a large rimmed sheet pan. Drizzle with 3 tbsp oil & season with 3/4 tsp paprika, garlic powder, salt, and pepper (I add 3/4 tsp salt & 1/2 tsp pepper). Toss well, then spread into an even layer so the potatoes roast instead of steam.
- Roast 15 minutes. Remove from oven and toss. Return to the oven and roast another 10-15 minutes, tossing every 5 minutes, until tender and nicely charred. Set aside.
- Heat a large skillet over high heat. Add 1 tbsp olive oil. Once hot, add the corn and spread into an even layer. Season lightly with salt & pepper (I add about 1/4 tsp each). Cook 5 to 8 minutes, stirring only occasionally, until the corn is browned and slightly charred. Add the minced garlic and cook 15 seconds, just until fragrant. Remove from heat and transfer the corn to a bowl. Let cool to room temperature (I often pop it in the fridge to speed this up).
- While the corn cools, cook the beef. In the same skillet, heat the remaining 1 tbsp olive oil over high heat. Once hot, add the ground beef. Let it sear undisturbed for about 1 minute per side, then break it apart with a wooden spoon.
- Sprinkle in the taco seasoning and continue cooking until the beef is fully browned. Add 1/4 cup water and scrape up any browned bits from the pan. Let simmer briefly until slightly saucy. Add 1/4 to 1/2 cup additional water if needed to create a saucy consistency.
- Corn Dressing: In a separate bowl, zest and juice the lime to get 1/4 tsp zest and 1-1/2 tbsp juice. Whisk together the zest, juice, mayo, sour cream, cumin, remaining 1/4 tsp paprika, and chili powder until smooth. Season to taste (I add about 1/4 tsp each salt & pepper).
- Once the corn is cooled, stir in the cilantro, green onions, and jalapeño (if using). Pour the dressing over the corn mixture and toss until well coated. Taste and adjust seasonings if needed.
- Divide the roasted sweet potatoes between bowls. Top with the ground beef, then spoon the street corn mixture evenly over the bowls. Finish with diced avocado, cotija or queso fresco, and serve with tortilla chips if desired. Sprinkle Tajin over everything if you'd like. Serve and enjoy.
Video
Notes
Note 1: Use a mild taco seasoning you know you like OR here's my favorite quick blend: 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp pepper.
Storage: Store the components of these bowls in separate airtight containers in the fridge for up to 4 days.
Nutrition
Serving: 1serving | Calories: 578kcal | Carbohydrates: 46g | Protein: 23g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 561mg | Potassium: 1174mg | Fiber: 8g | Sugar: 9g | Vitamin A: 19516IU | Vitamin C: 12mg | Calcium: 74mg | Iron: 3mg