Street Corn Taco Sweet Potatoes
Table of contents
Intro
These Street Corn Taco Sweet Potatoes are loaded with seasoned ground beef, creamy street corn, and crumbled Cotija cheese, then finished with fresh cilantro, Tajín, and a drizzle of hot honey. The combination of sweet, savory, tangy, and a little heat is so good!
My husband and I are both obsessed with these. The roasted sweet potatoes are tender, the taco beef makes them filling, and that creamy street corn topping is something I could eat by the spoonful. The hot honey over the top brings everything together!
I roasted my sweet potatoes in halves, but you can also bake them whole or cut them into cubes and serve everything in a bowl. And if sweet potatoes aren’t your thing, regular potatoes work too!
Check out these other great recipes while you are here!
Why You’ll Love This Recipe
- Packed with flavor: Sweet potatoes, seasoned taco beef, tangy lime, salty Cotija, and hot honey make a delicious combination.
- Easy to put together: Prepare the beef and street corn topping while the potatoes roast.
- A fun change for taco night: Familiar taco flavors served over tender roasted potatoes.
- Easy to customize: Adjust the heat, choose your creamy ingredient, and finish with your favorite toppings.
- Several ways to serve it: Use roasted potato halves, whole baked potatoes, or roasted cubes for a bowl-style dinner.
Ingredients You’ll Need
Sweet potatoes: Four medium sweet potatoes make four servings with two halves per person. You can also use regular potatoes, such as russet or Yukon Gold, if you prefer.
Olive oil and seasonings: Olive oil, salt, pepper, and smoked paprika season the potatoes before roasting.
Ground beef: One pound of ground beef makes the taco filling.
Taco seasoning: Use one packet of your favorite taco seasoning and about ¼ cup water.
Corn: Regular canned whole kernel corn, fire-roasted corn, or a Mexican street corn blend all work well. Use one standard-size can and drain it thoroughly.
Butter: For cooking the corn and helping it develop some browned spots.
Fresh Mex seasoning: I used Fire & Smoke Society Charred Chili & Lime Fresh Mex Blend. Another Mexican-style seasoning blend also works.
Red onion, jalapeño, and cilantro: These add crunch, freshness, and optional heat to the street corn topping.
Plain Greek yogurt: This is what I used for the creamy base. Mayonnaise or sour cream works too.
Chili powder and lime juice: For extra flavor and tang.
Cotija cheese: Adds a salty, creamy finish to the corn mixture.
Finishing toppings: Additional fresh cilantro, Tajín, and a drizzle of hot honey.
How to Make Street Corn Taco Sweet Potatoes
Preheat the oven to 400°F and line a baking sheet with parchment paper rated for that temperature.
Scrub and dry the sweet potatoes, then carefully cut them in half lengthwise. Brush the cut sides with olive oil and sprinkle with salt, pepper, and smoked paprika.
Place them cut side down on the baking sheet and roast for about 40 minutes, or until easily pierced with a fork. The exact cooking time depends on the size of your potatoes.
While the potatoes roast, brown the ground beef in a skillet over medium heat, breaking it into crumbles. Drain excess grease if needed.
Stir in the taco seasoning and ¼ cup water. Simmer over low heat for a few minutes, until the sauce thickens and coats the beef.
Melt the butter in another skillet over medium-high heat. Add the drained corn and about 1 teaspoon of the Fresh Mex seasoning.
Cook, stirring occasionally, until the corn develops some browned, charred spots. Remove from the heat and let it cool slightly.
Transfer the corn to a mixing bowl. Add the red onion, optional jalapeño, cilantro, Greek yogurt, remaining ½ teaspoon Fresh Mex seasoning, chili powder, lime juice, and Cotija cheese.
Stir well, then taste and adjust the seasoning or lime juice to your liking.
Turn the roasted potatoes cut side up and gently fluff the insides with a fork.
Spoon the taco beef over the potatoes, followed by a generous amount of street corn topping. Finish with fresh cilantro, a sprinkle of Tajín, and a drizzle of hot honey.
Different Ways to Prepare the Potatoes
You can make this recipe with sweet potatoes or regular potatoes. Russet or Yukon Gold potatoes are good alternatives if you prefer a more savory base.
Roasted halves: This is the method I used. Cut the potatoes lengthwise, brush the cut sides with olive oil, and season. Roast cut side down at 400°F, checking around 40 minutes, until fork-tender.
Whole baked potatoes: Scrub, dry, and prick the potatoes with a fork. Bake on a lined baking sheet at 400°F for approximately 45–60 minutes, or until tender. Large potatoes may take longer. Split open, fluff the insides, and add the toppings.
Roasted potato cubes: Cut the potatoes into approximately ¾-inch cubes. Toss with olive oil, salt, pepper, and smoked paprika. Spread on a lined baking sheet and roast at 400°F for approximately 25–35 minutes, tossing halfway through, until tender and browned. Serve in bowls with the taco beef and street corn spooned over the top.
These times are estimates. The variety and size of your potatoes will affect how long they take, so always check for tenderness.
Tips and Variations
- Drain the corn well. Excess moisture makes it harder to brown in the skillet.
- Let the corn cool slightly before adding the creamy ingredients.
- Taste before adding extra seasoning. Some canned corn blends and seasoning mixes already contain plenty of salt.
- Adjust the heat. Leave out the jalapeño or remove its seeds and membranes for a milder topping.
- Use your preferred creamy base. Greek yogurt, sour cream, and mayonnaise all work.
- Switch up the protein. Ground turkey or chicken can replace the beef.
- Make it meatless. Substitute seasoned black beans for the ground beef.
- Let everyone finish their own. Set out cilantro, Tajín, and hot honey so everyone can add as much as they like.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Street Corn Taco Sweet Potatoes
Ingredients
For the potatoes
- 4 medium sweet potatoes or substitute regular potatoes
- 1 tbsp olive oil
- Salt to taste
- Black pepper to taste
- Smoked paprika to taste
For the taco beef
- 1 pound ground beef
- 1 packet taco seasoning
- ¼ cup water
For the street corn topping
- 14.5 oz can regular whole kernel corn, drained OR fire-roasted corn, or Mexican street corn blend, drained
- 1 tbsp butter
- 1½ tsp Fire & Smoke Society Charred Chili & Lime Fresh Mex Blend divided, or another Mexican-style seasoning, to taste
- ½ cup diced red onion
- 1 jalapeño diced, optional
- ½ teaspoon chili powder
- 3 tbsp chopped fresh cilantro
- ½ cup plain Greek yogurt mayonnaise, or sour cream
- Juice of 1 lime
- ½ cup crumbled Cotija cheese
For serving
- Additional chopped fresh cilantro
- Tajín seasoning to taste
- Hot honey for drizzling
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper rated for that temperature.
- Scrub and dry the sweet potatoes, then carefully cut them in half lengthwise. Brush the cut sides with olive oil and season with salt, pepper, and smoked paprika.
- Place the potatoes cut side down on the prepared baking sheet. Roast for about 40 minutes, or until fork-tender. Add more time as needed depending on their size.
- Meanwhile, brown the ground beef in a skillet over medium heat, breaking it into crumbles. Drain excess grease if needed. Stir in the taco seasoning and water. Simmer over low heat for a few minutes, until the sauce thickens and coats the beef. Keep warm.
- Melt the butter in another skillet over medium-high heat. Add the drained corn and 1 teaspoon of the Fresh Mex seasoning. Cook, stirring occasionally, until the corn develops browned, charred spots. Remove from the heat and let cool slightly.
- Transfer the corn to a mixing bowl. Add the red onion, optional jalapeño, cilantro, Greek yogurt, remaining ½ teaspoon Fresh Mex seasoning, chili powder, lime juice, and Cotija cheese. Stir until combined. Taste and adjust the seasoning as desired.
- Turn the roasted sweet potatoes cut side up and gently fluff the insides with a fork. Divide among four plates, with two halves per serving.
- Spoon the taco beef over the potatoes, then add the street corn topping. Finish with additional cilantro, Tajín, and a drizzle of hot honey.
Notes
Recipe Notes
- I originally made this with three medium sweet potatoes, but recommend four for four servings with two halves per person.
- Regular potatoes, such as russet or Yukon Gold, can be substituted for sweet potatoes.
- Regular canned corn, fire-roasted corn, and Mexican street corn blends all work well.
- The listed cooking time is for halved sweet potatoes. Whole potatoes may take longer, and cubes generally cook faster.
- For whole potatoes, prick with a fork and bake at 400°F for approximately 45–60 minutes, or until tender.
- For cubes, cut into approximately ¾-inch pieces, toss with oil and seasonings, and roast at 400°F for approximately 25–35 minutes, tossing halfway through.
- Cooking times vary with potato size and variety. Always check for tenderness.
- Greek yogurt, sour cream, or mayonnaise can be used in the topping.
- Adjust seasonings to taste, especially when using an already-seasoned corn blend.
Estimated Nutrition
Per serving: Approximately 540 calories, 33 g protein, 49 g carbohydrates, 24 g fat, and 7 g fiber. This is a rough estimate based on four medium sweet potatoes, 90% lean ground beef, plain nonfat Greek yogurt, and Cotija cheese. Optional hot honey and finishing toppings are excluded. Potato size, brands, and substitutions will change the nutrition.Frequently Asked Questions
Can I use regular canned corn?
Absolutely! A can of regular whole kernel corn works great. Fire-roasted corn and Mexican street corn blends are also good options. Just drain the corn well before adding it to the skillet.
Can I use frozen corn?
Yes. Use about 1½ cups of thawed, well-drained frozen corn. Allow any excess moisture to cook off in the skillet so the corn can brown.
Can I make this with regular potatoes?
Yes! Russet or Yukon Gold potatoes work well if you’re not a fan of sweet potatoes. You can roast them in halves, bake them whole, or roast them in cubes. Adjust the cooking time as needed until fork-tender.
Can I use sour cream instead of Greek yogurt?
Absolutely. Plain Greek yogurt, sour cream, or mayonnaise will all work in the street corn topping. Each gives it a slightly different flavor and richness.
Is this recipe spicy?
The heat depends on your seasoning blends, jalapeño, and hot honey. Leave out the jalapeño and skip the hot honey or use regular honey for a milder version.
Can I prepare parts of this ahead?
Yes. Prepare the potatoes, taco beef, and street corn topping ahead and refrigerate separately. Reheat the potatoes and beef before assembling, then add the corn topping and finishing touches.
