Mexican Street Corn Sweet Potato Beef Bowl
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This viral street corn sweet potato beef bowl combines caramelized sweet potatoes, taco-seasoned beef and a creamy street corn topping for the ultimate sweet-savory, protein-packed dinner.
The viral cottage cheese sweet potato beef bowl quickly became a family favorite in our house, so when I saw this new street corn version, I knew I had to try it.
We’ve still got the base of roasted sweet potatoes and seasoned ground beef, but instead of topping it with plain cottage cheese, we’re blending it into a creamy, high-protein Mexican street corn salad. The sweet, savory, and slightly spicy combo is seriously so good. It might even be better than the original.
Table of Contents
Why I Love This Street Corn Sweet Potato Beef Bowl
- Protein-packed: Between the lean ground beef and blended cottage cheese in the street corn salad, this bowl is packed with over 30 grams of protein.
- Easy to make: While the sweet potatoes roast, you can cook the beef and mix up the street corn salad. Everything comes together at the same time, so dinner feels efficient instead of overwhelming.
- Sweet and savory perfection: Caramelized sweet potatoes + taco-seasoned beef + creamy, zesty street corn + a drizzle of hot honey? The flavor combo just works.
- Great for meal prep: All the components hold up beautifully in the fridge, so you can assemble these bowls quickly for a nourishing lunch throughout the week.
Ingredients Needed
- ground beef – lean ground beef keeps this bowl hearty and filling without feeling heavy. I like using 93% lean to keep the fat content down.
- taco seasoning – adds instant flavor to the beef without needing a long list of spices. Mild works best here so it doesn’t overpower the street corn topping. You can make homemade taco seasoning or store-bought. For store-bought I like using Siete mild taco seasoning.
- sweet potatoes – roasted until tender and caramelized, these add natural sweetness and balance the savory beef perfectly.
- corn – the base of the street corn topping. Fresh, frozen, or canned all work as long as it’s cooked and cooled.
- cottage cheese – the secret to a high-protein “crema.” Once blended, it becomes a smooth, velvety sauce for the corn salad.
- avocado oil mayonnaise – adds richness and helps give the street corn that classic creamy texture.
- cotija cheese – this salty, crumbly Mexican cheese is essential for that authentic street corn flavor.
- hot honey – just a light drizzle on top adds that sweet-heat contrast that makes this bowl extra crave-worthy.
Find the full ingredient list with measurements in the recipe card below.
How to Make Street Corn Sweet Potato Beef Bowl
Step 1: Toss cubed sweet potatoes with oil, salt, and pepper, then roast until tender and lightly golden.
Step 2: Brown the ground beef in a skillet, then stir in taco seasoning and a splash of water until saucy.
Step 3: Stir together the corn, blended cottage cheese, mayo, cotija, lime, cilantro, avocado, and any optional extras.
Step 4: Divide sweet potatoes and beef into bowls, top with the street corn mixture, and finish with a drizzle of hot honey.
Tips for the Best Beef Bowl
- Roast the sweet potatoes until deeply golden: Don’t rush this step. Letting the edges caramelize adds so much flavor and keeps the bowl from tasting flat.
- Blend the cottage cheese until completely smooth: This is key for that creamy street corn texture. If it’s even a little grainy, keep blending.
- Season the beef generously: The sweet potatoes and corn balance things out, so well-seasoned beef is what makes the bowl really pop.
- Lighten it up if needed: Swap the ground beef for lean ground turkey or chicken, use reduced-fat cottage cheese, cut back slightly on the cotija, or skip the avocado to lower the overall fat.
How to Store
- Refrigerator: Store leftovers in an airtight container for up to 4 days. I recommend storing the street corn topping separately if possible so everything stays fresh.
- Reheating: Reheat gently in the microwave or on the stovetop until warmed through. Add a fresh squeeze of lime or a drizzle of hot honey after reheating for the best flavor.
- Meal prep tip: This bowl holds up really well for make-ahead lunches. Assemble everything except the avocado and add that fresh right before serving.
Frequently Asked Questions
If you can’t find Cotija, Feta is the best substitute. It has a similar salty, crumbly texture that mimics the vibe of street corn. Mild Parmesan can also work in a pinch, though it won’t be quite as authentic.
Absolutely! Ground turkey, ground chicken or even black beans for a vegetarian version all work well and keep the bowl high-protein.
More Bowl Recipes to Try
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Street Corn Sweet Potato Beef Bowl
Ingredients
Beef
- 1 lb 93% lean ground beef
- 3 Tablespoons mild taco seasoning
- ¼ cup water
Sweet Potatoes
- 2 medium sweet potatoes, cubed
- Avocado oil spray
- Salt & pepper, to taste
Street Corn Salad
- 2 cups cooked corn
- ½ cup low-fat cottage cheese, blended
- 2 Tablespoons avocado oil mayonnaise
- 3 Tablespoons cotija cheese
- Juice + zest of 1 lime
- 1 jalapeño, finely diced (optional)
- 2–3 Tablespoons chopped cilantro
- 1 avocado, cubed
- 1 teaspoon Tajín, optional
For Serving
- Hot honey, to drizzle
Instructions
- Preheat oven to 425°F. Add cubed sweet potatoes to a baking sheet, spray lightly with avocado oil, and season with salt and pepper. Roast for 25–30 minutes, flipping halfway, until tender and lightly caramelized.2 medium sweet potatoes, Avocado oil spray, Salt & pepper
- Heat a large skillet over medium heat and spray with avocado oil. Add ground beef and cook, breaking it up, until browned. Season with salt and pepper, then stir in taco seasoning and water. Simmer for 2–3 minutes until well coated and slightly saucy. Remove from heat.1 lb 93% lean ground beef, Avocado oil spray, Salt & pepper, 3 Tablespoons mild taco seasoning
- In a bowl, combine corn, blended cottage cheese, mayo, cotija, lime juice and zest, jalapeño (if using), cilantro, avocado, and Tajín. Stir gently until combined and adjust seasoning as needed.2 cups cooked corn, ½ cup low-fat cottage cheese, 2 Tablespoons avocado oil mayonnaise, 3 Tablespoons cotija cheese, Juice + zest of 1 lime, 1 jalapeño, 2–3 Tablespoons chopped cilantro, 1 avocado, 1 teaspoon Tajín
- Divide roasted sweet potatoes and taco beef between bowls. Top with street corn salsa and finish with a drizzle of hot honey. Enjoy!
Notes
- Storage: Store the sweet potatoes, taco beef and street corn topping in separate airtight containers in the refrigerator for up to 4 days. For best texture, wait to add the avocado until just before serving.
- Reheating: Reheat the sweet potatoes and beef in the microwave for 60–90 seconds, or until warmed through. Keep the street corn topping cold and spoon it over the warm components just before serving for the best flavor and texture contrast.
- Meal Prep Tip: This bowl is perfect for meal prep. Portion the sweet potatoes and beef into containers and store the street corn topping separately. Assemble when ready to eat and finish with a drizzle of hot honey.
- Make It Lighter: Use 96% lean ground beef or swap for ground turkey or chicken, reduce the cotija, or skip the avocado to lower the fat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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