09/15/2026
š š®š„£from ā¢ Caitlyn Sullivan
Mexican Street Corn Sweet Potato Bowls
The perfect easy weeknight dinner packed with seasoned beef, roasted sweet potatoes, and a creamy street corn topping youāll want to put on everything!
Ingredients:
4 medium sweet potatoes, peeled and cubed
1Ā½ tbsp olive oil
Ā½ tsp each salt, black pepper, paprika, and roasted garlic seasoning from Fire & Smoke Society
1 lb ground beef
1 packet taco seasoning
For the Street Corn Topping:
2 cups corn
Ā½ cup diced red onion
Ā¼ cup chopped cilantro
Ā½ cup blended cottage cheese (or sour cream)
Ā½ cup mayonnaise
2 tbsp cotija cheese
TajĆn, to taste
Elote seasoning, to taste
Juice of Ā½ lime
Directions:
1. Preheat your oven to 425Ā°F.
2. Toss the cubed sweet potatoes with olive oil, salt, pepper, paprika, and roasted garlic seasoning. Spread onto a baking sheet and roast for 25ā30 minutes, flipping halfway through, until tender and lightly browned.
3. While the potatoes cook, brown the ground beef in a skillet over medium heat. Drain any excess grease, then stir in the taco seasoning and prepare according to the package directions.
4. In a large bowl, combine the corn, red onion, cilantro, blended cottage cheese (or sour cream), mayonnaise, cotija cheese, TajĆn, elote seasoning, and lime juice. Mix until well combined. Taste and adjust the TajĆn or elote seasoning as desired.
5. Assemble the bowls by layering the roasted sweet potatoes, seasoned taco meat, and a generous scoop of the Mexican street corn mixture.
6. Garnish with extra cotija cheese, cilantro, and a squeeze of fresh lime if desired. Serve immediately and enjoy!
