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Bowl of seasoned ground beef, roasted sweet potato cubes and creamy charred corn with cotija and lime.

Street Corn Beef and Sweet Potato Bowls

These bowls combine spiced ground beef, caramelized sweet potatoes, and creamy corn with lime and crumbled cheese. The corn topping borrows the flavors of Mexican street corn, while the beef and potatoes make it a substantial dinner. Roast the potatoes first and prepare the other components while they cook.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 500 g ground beef
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 0.5 teaspoon cumin
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
Sweet Potatoes
  • 2 medium sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 0.5 teaspoon paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
Street Corn
  • 2 cups corn (fresh, frozen, or canned)
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream or Greek yogurt
  • 0.5 cup crumbled feta or cotija cheese
  • 1 tablespoon lime juice
  • 0.5 teaspoon chili powder
  • 2 tablespoons chopped cilantro
Assembly
  • Lime wedges
  • Extra cilantro
  • Optional: avocado slices

Equipment

  • Baking sheet
  • Skillet
  • Mixing bowls
  • Knife

Method
 

  1. Heat the oven to 400°F (200°C). Toss the cubed sweet potatoes with their olive oil, paprika, salt, and pepper. Spread on a baking sheet in one layer.
  2. Roast 25–30 minutes, turning halfway through, until tender with browned edges.
  3. Meanwhile, heat the beef’s olive oil in a wide skillet over medium heat. Add the ground beef and break it into crumbles. Cook thoroughly, draining excess fat if needed.
  4. Stir in the beef’s chili powder, paprika, cumin, garlic powder, salt, and pepper. Cook another 2–3 minutes, stirring. Check that the ground beef reaches 160°F (71°C) with a food thermometer.
  5. In a separate hot skillet, cook the drained, dry corn for 5–7 minutes, stirring occasionally, until lightly charred. Cool briefly.
  6. Mix the corn with mayonnaise, sour cream or Greek yogurt, crumbled cheese, lime juice, chili powder, and cilantro.
  7. Divide the beef and sweet potatoes among bowls. Add the corn mixture and finish with lime wedges, cilantro, and optional avocado. Serve.

Notes

Approximately 4 bowls. 500 g beef is about 1.1 lb. Cook ground beef to 160°F (71°C); ground poultry substitutions require 165°F (74°C). Corn topping contains egg and dairy when made with mayonnaise, sour cream and cheese.