Inspired by the delicious flavors of street corn, these Street Corn Salmon Bowls with sweet potatoes are colorful, nutritionally balanced, and full of fresh flavors! It's one of my favorite recipes when I'm craving salmon in the summer months when sweet corn is in season. With smoky salmon, a street corn inspired mixture, roasted sweet potatoes, and a creamy dressing! You can even meal prep everything in advance so it's ready to throw together when dinner rolls around.
As a dietitian, I aim to eat salmon every week because it's rich in heart healthy omega-3 fatty acids and high quality protein. And dinner bowls are one of my favorite ways to get a healthy and nutritionally balanced meal on the table!
What I love about these easy street corn inspired salmon bowls is that you can prep everything in advance and assemble when it's time eat. And the combination of flavors is so delicious! The salmon is coated in a smoked paprika rub and the creamy dressing with the street corn mixture adds a savory and sweet flavor.
If you're looking for more Street Corn inspired recipes, try my Street Corn Chicken Bowls, Street Corn Inspired Beef Bowls, Elote Pasta Salad or Street Corn & Bell Pepper Salad!
More Healthy Dinner Bowls
- Street Corn Inspired Beef Bowls
- Street Corn Chicken Bowls
- Hot Honey Chicken Sweet Potato Bowls
- Turkey Burger Bowls with Big Mac Sauce
- Greek Chicken Meatball Bowls
- Hot Honey Ground Beef Bowls
- Mediterranean Quinoa Bowl
- Glow Bowl with Yogurt Tahini Sauce
- Chicken Fajita Bowls with Black Bean Pico
- Spring Roll in a Bowl
- Buffalo Chicken Rice Bowls with Homemade Ranch
- Salmon Brown Rice Bowls with Roasted Veggies
Jump to:
Key Ingredient Notes and Substitution Ideas
These street corn salmon bowls are made with simple ingredients. Below are some notes and the ingredient measurements can be found in the recipe card at the bottom of this post.
Smoked Paprika Salmon Ingredients
- Salmon - I use Atlantic salmon for this recipe and suggest looking for the center cut. This is the thickest part of the fish and you're most likely to get uniformity so everything cooks evenly.
- Smoked Paprika -this adds a smoky flavor that pairs so well with the other components of this recipe. If you prefer less smoky flavor, use sweet paprika instead.
- Brown Sugar - just a small amount of brown sugar is needed to add a touch of sweetness to balance out the smoked paprika. This also helps to create a glaze on the surface of the salmon when it cooks.
- Garlic powder & Chili Powder - to add extra flavor to the sweet-smoky rub.
- Extra Virgin Olive Oil - adding a coat of olive oil before adding the seasonings helps to lock in moisture and prevent the salmon from drying out.
- Kosher Salt and Black Pepper - to tie the flavors together.
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 to cook the meat in.
- Seasonings - 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 usually 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 - 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 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 street corn. 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 Creamy Street Corn 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 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 Salmon 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 2 sheet pans with parchment paper (one for the potatoes and the other for the salmon) and spray with olive oil spray. Rinse the sweet potatoes. You can peel them if you want but don't have to. Cut them into small cubes, about 1 inch. In a medium bowl or directly on the baking sheet, coat with olive oil, kosher salt, pepper, garlic powder, and smoked paprika.
Step 2: Roast the Potatoes: Add the sweet potatoes to the large sheet pan in a single layer and bake in the preheated oven for 25-30 minutes. Oven times will vary.
Step 3: Cook the Smoked Paprika Salmon: While the potatoes cook, prep the salmon by combining the brown sugar, smoked paprika, chili powder, garlic powder, salt, and pepper in a small bowl. Pat the salmon dry with a paper towel and place it skin side down on the remaining sheet pan. Coat in olive oil and rub the paprika mixture on top of the salmon until it evenly coats the fish. Bake 10-15 minutes until the fish flakes easily with a fork. Cook time will vary depending on the thickness of your salmon fillets.
Step 4: Make the Creamy Street Corn 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 5: 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, bell 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.
Step 6: Assemble the bowls: add the sweet potatoes, salmon, and street corn salad to a bowl. Top it with more dressing and your favorite toppings. I use romaine and cherry tomatoes.
Hint: you can cook the sweet potatoes and salmon at the same heat so wait until the last 10-15 minutes of cook time for the potatoes and add the salmon to do double duty and cut down on cook time.
Dietitian Tip
Salmon is a source of Omega-3 fatty acids which are essential to get from your diet. Omega-3s have been shown to help decrease inflammation in the body and can support brain health and hormone health. And salmon is a source of high-quality protein that helps keeps you full.
Video of How to Make Street Corn Salmon Bowls
Here's a video showing how to make this recipe that I hope is helpful!
Variations
The great thing about this street corn salmon 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 salmon seasoning or dressing. Mix poblano peppers into the 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.
- Street Corn Ground Beef Bowls - use ground beef if you're craving red meat.
- Black Bean & Corn Dip - replace the street corn mixture with a black beans and corn salad instead to change up the flavor.
- Street Tacos - serve everything in the center of a tortilla to turn it into tacos.
Equipment
You'll need 2 sturdy sheet pans 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.
Storage and Meal Prep for Street Corn Salmon Bowls
*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 potatoes. You can also make the cilantro lime rice and the dressing in advance!
- Storage for Salmon - 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
- Spread the diced sweet potato in a single layer on the baking sheet so it cooks evenly.
- I like to finely chop the vegetables for the street corn mixture.
- Season the salmon 15-30 minutes ahead of time for best flavor.
- Cook time for the salmon will vary depending on the thickness of the fillet so be sure to watch it around 12 minutes and cook it to your preferred doneness.
- A small amount of mayo added to the Greek yogurt goes a long way in the dressing for 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.
- 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 salmon provides high-quality protein, omega-3 fatty acids, and vitamin D. The street corn salad provides important nutrients including antioxidants, and dietary fiber for a healthy gut. The sweet potatoes provide complex carbs and fiber. And the dressing is made with Greek yogurt which provides protein, calcium, and vitamin D.
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.
Yes, this is a gluten free recipe.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Street Corn Salmon Bowls with Sweet Potatoes:
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 Salmon Bowl with Sweet Potatoes, Healthy
Equipment
- 2 sheet pans
Ingredients
Sweet Potato Ingredients
- 1 lb sweet potatoes, about 2 medium potatoes
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper
Salmon Ingredients
- 1 lb salmon (I suggest using the center cut)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon brown sugar (or coconut sugar)
- 1½ teaspoon smoked paprika
- ½ teaspoon each: chili powder, garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Street Corn Mixture Ingredients
- 3 cups corn, cooked
- ½ a red bell pepper, chopped (about ½ cup)
- small jalapeno, seeds and pulp removed, chopped
- ¼ cup red onion, chopped
- ¼ cup cilantro, chopped
- ¼ cup crumbled cotija cheese
Dressing Ingredients
- 1 cup plain greek yogurt
- 2 tablespoon mayonnaise
- 1 small lime, zest and juice
- ½ teaspoon each: chili powder, smoked paprika, garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1-3 tablespoon water, to thin it out as needed
For Assembling the Bowls
- romaine lettuce (optional)
- cherry tomatoes (optional)
Instructions
- Prep the Potatoes: Preheat the oven to 425℉ (218°C). Line 2 sheet pans with parchment paper (one for the potatoes and the other for the salmon) and spray with olive oil spray. Rinse the sweet potatoes. You can peel them if you want but don't have to. Cut them into small cubes, about 1 inch. In a medium bowl or directly on the baking sheet, coat with olive oil, kosher salt, pepper, garlic powder, and smoked paprika.
- Roast the Potatoes: Add the sweet potatoes to the large sheet pan in a single layer and baked in the preheated oven for 25-30 minutes. Oven times will vary.
- Cook the Salmon: While the potatoes cook, prep the salmon by combining the brown sugar, smoked paprika, chili powder, garlic powder, salt, and pepper in a small bowl. Pat the salmon dry with a paper towel and place it skin side down on the remaining sheet pan. Coat in olive oil and rub the paprika mixture on top of the salmon until it evenly coats the fish. Bake 10-15 minutes until the fish flakes easily with a fork. Cook time will vary depending on the thickness of your salmon fillets.
- Make the 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 Elote dressing.
- Assemble the bowls: add the sweet potatoes, salmon, and street corn salad to a bowl. Top it with more dressing and your favorite toppings. I use romaine and cherry tomatoes.
- Hint: you can cook the sweet potatoes and salmon at the same heat so wait until the last 10-15 minutes of cook time for the potatoes and add the salmon to do double duty and cut down on cook time.
Video
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.
- Spread the diced sweet potato in a single layer on the baking sheet so it cooks evenly.
- Season the salmon 15-30 minutes ahead of time for best flavor.
- 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 creamy dressing, street corn mixture, and roasting the sweet potatoes.
- Storage for Salmon - 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.
Comments
No Comments