Can I make these Mexican Street Corn Sweet Potato Bowls vegan?

Absolutely! To make these Mexican Street Corn Sweet Potato Bowls vegan, simply swap out the regular mayonnaise and sour cream for plant-based alternatives. There are many delicious vegan mayo and sour cream options available. For the cotija cheese, you can either omit it entirely, use a vegan parmesan substitute, or sprinkle nutritional yeast over the bowls for a cheesy flavor.

What's the best way to store leftovers of these Mexican Street Corn Sweet Potato Bowls?

Leftovers of these Mexican Street Corn Sweet Potato Bowls store wonderfully! It's best to store the roasted sweet potatoes and the street corn mixture in separate airtight containers in the refrigerator for up to 3 days. When ready to eat, gently reheat the sweet potatoes, then combine with the chilled or slightly warmed corn mixture. This helps maintain the best texture for both components.

Can I add protein to my Mexican Street Corn Sweet Potato Bowls?

Yes, adding protein is a fantastic idea to make these Mexican Street Corn Sweet Potato Bowls even more substantial! Grilled chicken, sautu00e9ed shrimp, or even seasoned ground turkey would be delicious additions. For plant-based protein, consider adding a scoop of warmed black beans, pinto beans, or marinated baked tofu/tempeh to your bowl.

What if I don't have cotija cheese for my Mexican Street Corn Sweet Potato Bowls?

While cotija cheese offers an authentic flavor and texture, if you can't find it, a good quality crumbled feta cheese is the best substitute. Feta provides a similar salty, tangy, and crumbly profile that works well with the other ingredients in these Mexican Street Corn Sweet Potato Bowls. You could also try a sharp, grated Parmesan for a different, but still delicious, cheesy element.

Mexican Street Corn Sweet Potato Bowls: 7 Irresistible Reasons to Make Them Tonight!

Name: Mexican Street Corn Sweet Potato Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 large sweet potatoes, peeled and diced into 1-inch cubes 3 tbsp olive oil, divided; 1.5 tsp chili powder, divide; 0.5 tsp cumin Salt and freshly ground black pepper, to taste 3 cups fresh or frozen corn (thawed if frozen; 0.5 cup mayonnais; 0.25 cup sour cream (or Greek yogurt) Juice of 1 large lime, plus wedges for servin; 0.25 tsp smoked paprik; 0.5 cup crumbled cotija cheese (or feta), divide; 0.25 cup fresh cilantro, finely chopped, divided 1 clove garlic, minced Optional: hot sauce or cayenne pepper for serving

Ingredients

Scale

2 large sweet potatoes, peeled and diced into 1-inch cubes
3 tbsp olive oil, divided
1.5 tsp chili powder, divided
0.5 tsp cumin
Salt and freshly ground black pepper, to taste
3 cups fresh or frozen corn (thawed if frozen)
0.5 cup mayonnaise
0.25 cup sour cream (or Greek yogurt)
Juice of 1 large lime, plus wedges for serving
0.25 tsp smoked paprika
0.5 cup crumbled cotija cheese (or feta), divided
0.25 cup fresh cilantro, finely chopped, divided
1 clove garlic, minced
Optional: hot sauce or cayenne pepper for serving

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Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2: In a large bowl, toss the diced sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and a generous pinch of salt and pepper. Spread them in a single layer on the prepared baking sheet.
Step 3: Roast for 20-25 minutes, or until fork-tender and slightly caramelized at the edges. Toss halfway through for even browning.
Step 4: While the sweet potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the corn and cook for 5-7 minutes, stirring occasionally, until it gets slightly charred and tender.
Step 5: Remove the skillet from heat. In a medium bowl, combine the mayonnaise, sour cream, lime juice, remaining 1/2 teaspoon of chili powder, smoked paprika, and a pinch of salt and pepper. Whisk until smooth.
Step 6: Add the charred corn to the dressing mixture. Stir in 1/4 cup of the crumbled cotija cheese, 2 tablespoons of the chopped cilantro, and the minced garlic. Mix well.
Step 7: Divide the roasted sweet potatoes evenly among four serving bowls. Spoon a generous amount of the Mexican street corn mixture over the sweet potatoes.
Step 8: Garnish each bowl with the remaining crumbled cotija cheese, a sprinkle of fresh cilantro, and a lime wedge. Add hot sauce or cayenne pepper if desired. Serve immediately and enjoy your delicious Mexican Street Corn Sweet Potato Bowls!

Notes

For best results, use fresh lime juice. If cotija cheese is unavailable, feta is a suitable substitute. This recipe is highly adaptable; feel free to add your favorite protein like grilled chicken or black beans. Leftovers can be stored in an airtight container for up to 3 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 480 kcal
Sugar: 15 g
Sodium: 680 mg
Fat: 25 g
Saturated Fat: 7 g
Unsaturated Fat: 15 g
Trans Fat: 0.5 g
Carbohydrates: 60 g
Fiber: 8 g
Protein: 10 g
Cholesterol: 35 mg

Ingredients

Instructions

Notes

Nutrition

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