The Viral Street Corn Taco Bowl
This viral street corn taco bowl is a fast 30-minute dinner featuring charred corn, spicy beef, and a creamy lime dressing. Perfect for busy weeknights!
Equipment
- 1 Heavy Skillet Cast iron preferred
- 1 small mixing bowl For the sauce
- 1 Whisk
Ingredients
For the Beef & Corn
- 1 lb 85/15 ground beef
- 1 cup sweet corn fresh, canned, or frozen (thawed and dried)
- 1 packet taco seasoning
For the Street Corn Sauce
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 lime juiced
- 1/4 teaspoon chili powder
For the Bowls
- 2 cups cooked rice or quinoa
- 1/4 cup cotija cheese crumbled
- 2 tablespoons fresh cilantro chopped
- 1 medium sweet potato diced and roasted
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with a drizzle of olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and caramelized at the edges.
- Get your pan really hot. Drop in the ground beef and let it sit undisturbed for a minute to get a crust, then break it up and stir in the taco seasoning.
- In a separate dry skillet over medium-high heat, toss the corn until it gets dark, roasted spots. This takes about 5 minutes.
- Whisk together the mayo, sour cream, a squeeze of lime juice, and a pinch of chili powder until smooth.
- Layer your rice, top with the seasoned beef, add a big scoop of charred corn, and drizzle the creamy sauce right over the top. Finish with cilantro and cotija.
