Easy Street Corn Beef Bowl Recipe | Mt. Folly Pasture-Raised Beef
Easy Mexican Street Corn Beef Bowl Recipe
When you start with regeneratively raised beef, every weeknight meal gets an instant upgrade. These Street Corn Beef Bowls bring together the rich, earthy flavor of 100% pasture-raised Mt. Folly ground beef, the caramelized sweetness of roasted fall vegetables, and the tangy, creamy kick of classic Mexican street corn (elote).
Because our cattle graze on biodiverse, healthy Kentucky pastures without ever seeing a commercial feedlot, our ground beef is nutrient-dense, clean-tasting, and packed with robust natural flavor. Paired with roasted sweet potatoes, tender butternut squash, and a vibrant street corn topping, this healthy ground beef bowl is the ultimate satisfying, good-for-you dinner.
Ingredients
For the Roasted Vegetables:
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 small butternut squash, peeled and cut into 1-inch cubes
- 1.5 tbsp olive oil
- ½ tsp each: sea salt, black pepper, smoked paprika, cayenne pepper, and garlic powder
For the Spiced Ground Beef:
- 1 lb Mt. Folly 100% pasture-raised ground beef
- 1 tsp each: sea salt, ground cumin, chili powder, and garlic powder
- 2 tbsp fresh parsley or cilantro, finely chopped (for garnish)
For the Street Corn Topping (Elote Dip):
- 1 can (15 oz) sweet corn, rinsed and drained
- ½ red onion, finely diced
- ½ cup sour cream
- ½ cup mayonnaise
- 10 oz cotija cheese, crumbled
- Juice of ½ fresh lime
- Chili lime seasoning (such as Tajín), to taste
Step-by-Step Instructions
Step 1: Roast the Seasoned Vegetables
Preheat your oven to 425°F (218°C). Place the cubed sweet potatoes and butternut squash into a large mixing bowl, add the olive oil, and sprinkle in the salt, pepper, paprika, cayenne, and garlic powder. Toss until well coated.
Pro-Tip: For zero cleanup and an effortless, even coat, place your chopped veggies, oil, and spices into a clean plastic bread bag. Twist the top tightly shut and shake vigorously!
Spread the vegetables in a single layer onto a baking sheet lined with parchment paper. Bake for 30–40 minutes, flipping halfway through until the edges are golden brown and caramelized.
Step 2: Mix the Creamy Street Corn Topping
While the vegetables roast, combine the drained sweet corn, diced red onion, sour cream, mayonnaise, crumbled cotija cheese, fresh lime juice, and chili lime seasoning in a medium bowl. Stir until smooth and well combined. Cover and chill in the refrigerator until assembly.
Step 3: Brown the Spiced Mt. Folly Beef
Heat a non-stick skillet over medium-high heat. Add the Mt. Folly ground beef, breaking it apart as it cooks. Halfway through browning (about 4 minutes), stir in the salt, cumin, chili powder, and garlic powder. Continue cooking until the beef is fully browned, fragrant, and cooked through.
Step 4: Assemble & Serve
Divide the warm roasted sweet potatoes and butternut squash between four serving bowls. Top each with a generous portion of spiced ground beef, then spoon the chilled street corn mixture over the top. Garnish with fresh chopped parsley or cilantro and an extra dash of chili lime seasoning.
