These Street Corn Beef Bowls with sweet potatoes are a combination of savory ground beef, creamy street corn and roasted sweet potatoes, all topped with a smoky dressing! It's meal prep friendly, nutritionally balanced, and loaded with tons of flavor.
As a dietitian, one of my favorite types of recipes to create are bowls because they can be served family style and everyone can customize their own by adding what they want. And my Street Corn Chicken Bowls are always a favorite, so when I saw versions with ground beef pop up on my social media feeds I had to try it. I was pleasantly surprised at how genuinely delicious it is! So this is my version of a Street Corn Beef bowl and I hope you enjoy it as much as I do.
What really works here is the way the combination of flavors comes together. It's got sweet and savory components with the corn salad mixture and sweet potatoes + taco beef the taco beef and a hint of smokiness from the creamy street corn dressing. Plus, it's nutrient-dense with fiber-packed corn and sweet potatoes + ground beef for high quality protein and iron.
If you're looking for more Street Corn inspired recipes, try my Elote Pasta Salad or Street Corn & Bell Pepper Salad.
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Key Ingredient Notes and Substitution Ideas
These street corn beef bowls are made with simple ingredients. Below are some notes. Ingredient measurements can be found in the recipe card at the bottom of this post.
Taco Beef Ingredients
- Lean Ground Beef - I use 93% lean ground beef for this recipe. If you don't eat beef, ground turkey or ground chicken work great. Use crumbled tofu or black beans for a plant-based alternative.
- Taco Seasoning - I like to make my own taco seasoning with chili powder, cumin, regular paprika, smoked paprika, garlic powder, dried oregano, kosher salt, and black pepper. Add red pepper flakes if you like more spice. If you have a favorite packaged taco seasoning, feel free to use it instead!
- Extra- Virgin Olive Oil - or avocado oil to cook the beef in.
- Tomato Paste - optional to give the ground beef more savory flavor.
- Water - a little water to keep the lean beef moist.
Roasted Sweet Potato Ingredients
- Sweet Potatoes - sweet potatoes add a rich texture and nutrients like dietary fiber to support a healthy gut, and vitamins A and C. If you prefer, you can use regular potatoes instead.
- Extra-Virgin Olive Oil - or avocado oil for roasting.
- Seasonings - I use a blend of garlic powder, smoked paprika, kosher salt, and black pepper to season the sweet potatoes.
Street Corn Mixture Ingredients
- Corn - use fresh corn kernels cut off the cobb or canned or frozen corn. Corn provides fiber, vitamin C, and sweet flavor.
- Bell Peppers - I use a red bell pepper but any color works. Bell pepper adds crunch, color, flavor, and vitamin C.
- Red Onion - Red onion adds a bit of sweetness and crunch. If you prefer, use green onions or yellow onions instead.
- Jalapeno - a little bit of spicy jalapeño adds spice. If you like things on the mild side, be sure to remove the seeds from your jalapeno. If you like medium heat, leave more of the seeds in. And don't forget to wash your hands after handling a jalapeno!
- Fresh Cilantro - fresh cilantro adds zest and amps up the Mexican flavor. If you're one of those people for whom cilantro tastes like soap, just take it out or replace it with parsley.
- Cotija Cheese - salty cotija cheese is authentic to the flavors of Mexican Elote and can be found in the Hispanic food section of the grocery store. It's a crumbly cheese and I buy a wedge and crumble it myself. If you prefer, substitute with feta cheese, queso fresco, or grated parmesan cheese or whatever cheese has the best taste to you.
- Fresh Lime Juice - Fresh squeezed lime wedges brightens up the flavor of this dish. You can substitute with lemon juice if you prefer!
- Garlic powder, Kosher Salt & Pepper - I prefer using garlic powder instead of fresh garlic here because it's a bit more concentrated and a little goes a long way
For the Elote Dressing
- Plain Greek Yogurt - typically, street corn is made using either mayo or Mexican crema which is similar to sour cream or mayo. In this recipe, I use Greek yogurt to replace most of it to make this recipe lower in saturated fats and calories than traditional Mexican Street Corn while providing a similar flavor. You can replace Greek yogurt with whipped cottage cheese if you want.
- Mayo - just a little bit of mayo goes a long way. If you don't want to use mayo, you can cut it out and use extra Greek yogurt.
- Fresh Lime Juice & Lime Zest - this brightens up the dressing and adds so much flavor!
- Spices - a combination of chili powder, a little smoked paprika for a smoky flavor, and garlic powder.
- Kosher Salt & Black Pepper - to tie all the flavors together.
Optional for the Bowls
- Greens - I like to add crisp veggies like romaine lettuce for this bowl, but mixed greens or spinach work great here too!
- Favorite Toppings - simple ingredients like avocado slices or guacamole, cheese, crushed tortilla chips, sour cream, or extra cheese make great optional toppings!
How to Make Street Corn Beef Bowls
Below are the directions for how to make these street corn bowls with photos I hope are helpful. Check the recipe card at the bottom of this post for full recipe.
- Step 1: Prep the Potatoes: Preheat the oven to 425℉ (218°C). Line a sheet pan with parchment paper and spray with olive oil spray. Wash your sweet potatoes. On a cutting board, use a sharp knife to cut them into 1 inch cubes. In a large bowl or directly on the baking sheet, coat the sweet potato cubes with olive oil, kosher salt, pepper, garlic powder, and smoked paprika.
- Step 2: Roast the Potatoes: Add the sweet potatoes to the baking sheet in a single layer and baked in the preheated oven for 25-30 minutes. Oven times will vary.
- Step 3: Make the Creamy Elote Dressing: while the sweet potatoes are baking, make the dressing by combining the Greek yogurt, mayonnaise, lime zest, lime juice and seasonings. Mix well to combine with a whisk or spoon.
- Step 4: Make the Street Corn Mixture: If using fresh ears of corn, cook it using your preferred cooking method and remove fresh corn kernels from the cob with a sharp knife. Remove the pulp and seeds from the jalapeno. Chop the jalapeno, red pepper, red onion, and cilantro. To assemble the salad, add the corn, bell pepper, cilantro, red onion, cotija cheese, and jalapeno to a large bowl. Add about half of the Elote dressing.
Step 5: Cook the beef: Heat a large skillet on medium heat. Add olive oil until heated. Add the ground beef and break apart the beef with a wooden spoon or masher. Cook for 2-3 minutes until the beef starts to brown and then add the seasonings, water, and tomato paste. Continue to cook until the beef is cooked through, about 5-7 minutes.
Step 6: Assemble the bowls: add the sweet potatoes, beef, street corn salad, and romaine (optional) to a bowl. Top it with more dressing and your favorite toppings!
Hint: prep in advance by making the corn salsa and dressing and roasting the potatoes ahead of time so all you have to do when dinner rolls around is cook the beef and assemble everything.
Dietitian Tip
Ground beef provides several important nutrients. It's an excellent source of protein, which can help with feelings of satiety and muscle retention. It also provides a significant amount of vitamin B12, zinc, and iron. Pairing lean cuts of beef like 90-93% with nutrient-packed ingredients like the corn salad and sweet potatoes in this recipe is an easy way to add nutrition.
Variations
The great thing about this street corn beef bowl recipe is you can customize to your taste! Below are some ideas but feel free to get creative.
- Spicy - this recipe has a slight kick to it but if you want to up the spice level, add cayenne pepper or hot sauce to the beef and dressing. Mix poblano peppers into corn dip.
- Deluxe - add romaine lettuce, pickled red onions, pico de gallo, and homemade guacamole to take it up another notch!
- Street Corn Chicken Rice Bowls - if you want a different variation of a street corn inspired bowl, whip up a street corn chicken rice bowl instead!
- Ground Turkey or Ground Chicken - if you prefer a leaner protein than taco beef, replace it with ground chicken breast or ground turkey.
Equipment
You'll need a sturdy sheet pan for this recipe. I have Nordic Ware Naturals Half Sheet (set of 2) and use them multiple times a week. They don't warp like other sheet pans I've had and they cook things evenly every time. You'll also need a skillet to cook the beef. I use my Caraway skillet which is a non-toxic PFOA and PTFE-free saute pan.
Storage
*I suggest storing the individual components of this recipe separately.
- Prep Ahead - meal prep in advance by making the street corn mixture and roasting the sweet potaotes. You can also make the dressing in advance!
- Storage for Beef - store in an airtight container in the refrigerator for up to 3-4 days.
- Storage for Sweet Potatoes - store in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 2-3 months.
- Storage for Street Corn Salad- store in an airtight container in the fridge for up to 3-4 days.
- Storage for Dressing- store in an airtight container in the refrigerator for up to 3-4 days.
Expert Tips
- A small amount of mayo added to the Greek yogurt goes a long way in this recipe and cuts the tanginess of the Greek yogurt! It also helps the dressing emulsify a bit better. With that said, you can totally leave the mayo out. It still tastes great.
- I like to finely chop the vegetables for the corn salsa.
- If you or someone you are serving doesn't like cilantro, replace it with parsley or leave it out. The meal will still have plenty of flavor.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. The beef provides high-quality lean protein, iron, and vitamins B6 & B12. The street corn salad provides important nutrients including antioxidants, and dietary fiber for a healthy gut. The sweet potatoes provides complex carbs and fiber. And the dressing is made with Greek yogurt which provides protein, calcium, and vitamin D.
Absolutely. Preheat your air fryer to 400℉ (200°C) for a couple of minutes. Add your seasoned sweet potato cubes to the air fryer basket in a single layer. Air fry for 10-12 minutes, giving them a good shake about 5 minutes through. Cook time may vary slightly depending on your air fryer.
Absolutely! Just add an extra Tablespoon of Greek yogurt or skip it altogether. If you skip the mayo, you can add a teaspoon of olive oil to help the dressing emulsify a bit better.
Absolutely! You can use ground turkey or ground chicken in place of ground beef.
For sure! I like Siete brand of taco seasoning and use the mild one.
More Healthy Dinner Bowls
- Hot Honey Chicken Sweet Potato Bowls
- Turkey Burger Bowls with Big Mac Sauce
- Street Corn Chicken Bowls
- Greek Chicken Meatball Bowls
- Hot Honey Ground Beef Bowls
- Chipotle Chicken Bowls
- Glow Bowl with Yogurt Tahini Sauce
- Chicken Fajita Bowls with Black Bean Pico
- Buffalo Chicken Rice Bowls with Homemade Ranch
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Street Corn Beef Bowls:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Street Corn Inspired Beef Bowls with Sweet Potato
Equipment
- 1 Baking Sheet (half sheet)
Ingredients
For the Beef
- 1 lb lean ground beef
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon each: paprika, smoked paprika, garlic powder
- ½ teaspoon each: dried oregano, kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon tomato paste
- ¼-½ cup water
For Sweet Potatoes
- 1 lb sweet potatoes (~2 medium sweet potatoes)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon each: garlic powder, smoked paprika, kosher salt
- ¼ teaspoon black pepper
For Street Corn Mixture
- 3 cups corn, cooked
- ½ a red bell pepper, chopped (~½ cup)
- ½ small jalapeno, pulp and seeds removed, chopped
- ¼ cup red onion, chopped
- ¼ cup fresh cilantro, chopped
- ½ cup cotija cheese, crumbled (or feta cheese)
For Creamy Elote Dressing
- 1 cup Greek yogurt
- 2 tablespoon mayonnaise
- 1 small lime, zest and juice
- ½ teaspoon each: garlic powder, smoked paprika, chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For Assembling the Bowls
- romaine lettuce (optional)
- diced avocado, fresh cilantro, cherry tomatoes (optional)
Instructions
- Prep the Potatoes: Preheat the oven to 425℉ (218°C). Line a sheet pan with parchment paper and spray with olive oil spray. Wash your sweet potatoes. On a cutting board, use a sharp knife to cut them into 1 inch cubes. In a large bowl or directly on the baking sheet, coat the sweet potato cubes with olive oil, kosher salt, pepper, garlic powder, and smoked paprika.
- Roast the Potatoes: Add the sweet potatoes to the baking sheet in a single layer and baked in the preheated oven for 25-30 minutes. Oven times will vary.
- Make the Creamy Elote Dressing: while the sweet potatoes are baking, make the dressing by combining the Greek yogurt, olive oil mayonnaise, lime zest, lime juice and seasonings. Mix well to combine with a whisk or spoon.
- Make the Street Corn Mixture: If using fresh ears of corn, cook it using your preferred cooking method and remove fresh corn kernels from the cob with a sharp knife. Remove the pulp and seeds from the jalapeno. Chop the jalapeno, red pepper, red onion, and cilantro. To assemble the salad, add the corn, bell pepper, cilantro, red onion, cotija cheese, and jalapeno to a large bowl. Add about half of the dressing.
- Cook the beef: Heat a large skillet on medium heat. Add olive oil until heated. Add the ground beef and break apart the beef with a wooden spoon or masher. Cook for 2-3 minutes until the beef starts to brown and then add the seasonings, water, and tomato paste. Continue to cook until the beef is cooked through, about 5-7 minutes.
- Assemble the bowls: add the sweet potatoes, beef, and street corn salad, and romaine (optional) to a bowl. Top it with more dressing and your favorite toppings!
- Hint: meal prep in advance by making the corn salsa and dressing and roasting the potatoes ahead of time so all you have to do when dinner rolls around is cook the beef and assemble everything.
Notes
- A small amount of mayo added to the Greek yogurt goes a long way in this recipe and cuts the tanginess of the Greek yogurt! It also helps the dressing emulsify a bit better. With that said, you can totally leave the mayo out.
- I like to finely chop the vegetables for the corn salsa.
- If you or someone you are serving doesn't like cilantro, replace it with parsley or leave it out. The meal will still have plenty of flavor.
- Prep Ahead - meal prep in advance by making the street corn mixture and roasting the sweet potaotes. You can also make the dressing in advance!
- Storage for Beef - store in an airtight container in the refrigerator for up to 3-4 days.
- Storage for Sweet Potatoes - store in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 2-3 months.
- Storage for Street Corn Salad- store in an airtight container in the fridge for up to 3-4 days.
- Storage for Dressing- store in an airtight container in the refrigerator for up to 3-4 days.
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