Street Corn Beef and Sweet Potato Bowls

• cottage cheese, blended until smooth↗1 cup
• heaping tablespoons mayo2 tablespoons
• heaping cups frozen fire-roasted corn, thawed and patted dry2 cup
• half of a large jalapeño, minced (ribs and seeds removed)0.5
• chopped cilantro0.25 cup
• crumbled Cotija cheese↗0.25 cup
• juice and zest from half of a lime
• avocado, cut into chunks↗1
• Tajín (optional and/or can just be a garnish)↗0.5 teaspoon
• large sweet potatoes, peeled and cubed↗2
• olive oil↗1 tablespoon
• salt↗1.5 teaspoon
• olive oil↗1 tablespoon
• ground beef↗1 pound
• taco seasoning (I use Siete mild taco seasoning, about half the package)2
• Chips for serving
• Pickled red onions for serving↗

Step-by-step instructions

1. 1

   Make Street Corn Dip: Mix all elements together, saving the blended cottage cheese for last so you can control how much you want to add. Taste and adjust to your liking. (This doubles as a snack while you’re cooking. Win-win.)

2. 2

   Roast Sweet Potatoes: Toss the sweet potato cubes with olive oil and salt. Air fry at 375 degrees for 13 minutes, until tender and lightly golden. (Or roast on a sheet pan at 400 degrees for 25 minutes.)

3. 3

   Ground Beef: Heat the olive oil over medium high heat; add ground beef in chunks and cook, undisturbed, until you get some browning. Crumble into small bits, and add the taco seasoning and 2-3 tablespoons of water to make it a bit saucy.

4. 4

   Serve: Plate sweet potatoes and ground beef in a bowl. Top with the corn dip. I always have this with pickled red onions , but that’s up to you! And dipping into this with chips is delicious.