Street Corn Taco Sweet Potatoes
Tender roasted sweet potatoes topped with seasoned ground beef, creamy street corn, Cotija cheese, fresh cilantro, Tajín, and hot honey.
Servings 4
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.