Mexican Street Corn Beef Bowls

These Mexican Street Corn Beef Bowls are a delicious celebration of late-summer produce, combining some of my favorite ingredients like sweet potatoes, taco-seasoned ground beef, and a creamy, zesty street corn topping in one hearty, protein-packed meal.

What I love most about these bowls is how they bring together so many seasonal ingredients in one colorful, satisfying dinner. The sweet potatoes get roasted until caramelized and tender, while the beef is seasoned with warm taco spices and cooked until perfectly savory. Then comes the star of the show: a creamy Mexican street corn-inspired topping made with fresh corn and whipped cottage cheese.

Traditional Mexican street corn, or elote, is typically made with a creamy mayonnaise-based sauce, but I wanted to lighten things up while adding a little extra protein. Whipped cottage cheese makes the dressing surprisingly creamy and rich without relying on mayo, and it pairs beautifully with the sweet, juicy corn, lime, chili, and fresh herbs.

So, no, this isn't exactly traditional street corn—and I'm certainly not claiming it is! It's my seasonal, farm-inspired spin on those classic flavors, made with fresh summer produce and a few simple, nourishing ingredients.

These bowls are the kind of meal I love making at the height of summer: colorful, filling, loaded with vegetables, and easy enough for a weeknight dinner. If you've got an abundance of sweet corn and sweet potatoes on hand, this is a delicious way to put them to work.

I hope you all love these Mexican street corn beef bowls as much as my family did!

Mexican Street Corn Beef Bowls

Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients

Street Corn

  • 4 ears fresh sweet corn (can sub frozen corn if need be) or about 2 1/2 cups worth

  • 1/2 cup diced red onion

  • 2 cloves of garlic, minced

  • 1 jalapeño pepper, seeded and diced

  • 1/2 cup cottage cheese

  • 2 Tablespoons lime juice

  • 1/2 teaspoon maple syrup

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon paprika

  • 1/4 teaspoon sea salt

  • freshly ground black pepper

  • 1/4 cup cojita or feta cheese, crumbled

  • 1/2 cup fresh cilantro, minced

Beef Bowls

  • 1 pound ground beef

  • Tablespoons taco seasoning

  • 1/4 cup water

  • 2 medium size sweet potatoes, cut into 1/2 inch chunks

  • 1 Tablespoons olive oil, avocado oil or ghee for cooking

  • cilantro for serving

  • cojita or feta cheese for serving

  • pickled red onion for serving

  • drizzle of hot honey for serving (optional)

Preparation

  1. Slice the corn kernels off the cob into a bowl and set aside. Heat a large cast iron skillet over medium high heat. Add the corn and lightly char on all sides, shaking the pan a bit. This will take only a few minutes. Remove the corn from the heat and add to a large bow along with the red onion, garlic, and jalapeño.

  2. Using an immersion blender or small stand blender blend together the cottage cheese, lime juice, maple syrup, chili powder, paprika, salt, and pepper together until smooth. Taste for seasonings and adjust as needed.

  3. Pour the dressing over the corn salad and mix well. Sprinkle in the cheese and cilantro and toss again. Keep the salad to the side while you prepare the rest of the meal.

  4. Preheat the oven to 425F. Toss the sweet potatoes with the oil or ghee and place in the oven to roast until tender, about 20 minutes. Toss halfway.

  5. Heat a large cast iron skillet over medium-high heat and drizzle with a little oil. Add the ground beef and taco seasoning and cook, breaking up the meat with a wooden spoon until not longer pink and lightly browned. Add in 1/4 cup of water and continue to cook until the water evaporates and the meat as tender and cooked through.

  6. To serve divide the beef between bowls and top with the cooked sweet potatoes and corn salad. Sprinkle with cheese and cilantro. Drizzle a little hot honey over the bowls for good measure.

Notes

Use this recipe as a guide and adjust measurements and ingredients as necessary

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