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Street Corn Protein Bowls

  • 1 day ago
  • 3 min read

Our Story

You have probably seen these bowls all over your feed, and Gab's version is the one that actually stuck in our rotation. Crispy sweet potato hash browns on the bottom, Mexican seasoned beef in the middle, and the star on top: charred corn folded into a creamy street corn sauce that is secretly loaded with cottage cheese protein. If you loved our hamburger bowls, this is their south of the border cousin, and fans of our chili lime grilled shrimp tacos will recognize the flavors immediately.

Quick Stats

  • Makes: 4 bowls

  • Prep: 15 min

  • Cook: 20 min

  • Total: 35 min

  • Difficulty: 1 / 5

  • Cost: $$

Ingredients

For the Mexican Beef

  • 1 lb lean ground beef

  • 1 tsp each: chili powder, cumin, smoked paprika

  • 1/2 tsp each: garlic powder, onion powder, oregano, salt

  • 1/4 tsp black pepper

  • Squeeze of lime

For the Sweet Potato Base

  • 1 package store-bought sweet potato hash browns

  • Avocado oil or olive oil, as needed

  • Salt + pepper

For the High Protein Street Corn

  • 1 1/2 cups corn, fresh, frozen, or canned and drained

  • 1 cup cottage cheese

  • 2 tbsp mayo + 2 tbsp plain Greek yogurt

  • Juice of 1 lime

  • 1/2 tsp Tajin, plus more to taste

  • 1/2 tsp each: chili powder, cumin

  • 1/4 tsp garlic powder + salt to taste

For the Bowls

  • Fresh cilantro and lime wedges

  • Crumbled cotija cheese, optional

  • Sliced avocado, optional

  • Extra Tajin

Instructions

  1. Crisp the sweet potatoes. Cook the sweet potato hash browns according to the package directions until browned and crispy. Divide between four bowls.

  2. Brown the beef. Add the ground beef to a skillet over medium-high heat. Once mostly browned, add all of the Mexican seasonings. Cook until browned with slightly crispy edges, then finish with a squeeze of fresh lime.

  3. Char the corn. In a hot skillet, cook the corn for about 4-6 minutes until warmed through with some browned, charred spots. Let cool slightly.

  4. Make the creamy street corn. For a smoother sauce, blend the cottage cheese with the mayo, Greek yogurt, lime juice, Tajin, chili powder, cumin, garlic powder, and a pinch of salt. Fold the creamy mixture into the charred corn. Taste and add extra lime or Tajin if needed.

  5. Build the bowls. Layer crispy sweet potato hash browns, Mexican-seasoned beef, and a generous scoop of creamy street corn. Finish with cilantro, cotija, avocado, extra Tajin, and plenty of fresh lime.

Gab's tip: blend the cottage cheese mixture until completely smooth before folding in the charred corn. It tastes like an indulgent street corn dip while quietly carrying most of the protein.

Brands We Used and Love

  • Simply Organic chili lime seasoning (our organic Tajin-style pick), chili powder, and cumin

  • Primal Kitchen avocado oil mayo and pure avocado oil

  • Caraway non-toxic stir fry pan (Lodge cast iron is a great budget char pan)

  • Vitamix immersion blender for the sauce (KitchenAid makes a solid budget one)

Browse everything in our cooking shop: https://shopmy.us/ajdillon/cooking

The Dillon Scorecard

  • AJ: 4 / 5

  • Gab: 4 / 5

  • Trey:4 / 5

What We'd Change Next Time

For even more protein, use 93-96% lean beef and a high-protein cottage cheese, or bump up to 1 1/2 lbs of beef for four especially filling bowls. The creamy street corn also doubles as a dip with tortilla chips, so consider making extra. Everything holds up well for meal prep: keep the components separate and assemble bowls through the week.

FAQ

Can you taste the cottage cheese? Not once it is blended smooth with the lime, Tajin, and spices. It reads as a creamy street corn sauce, and the charred corn folded through does the rest.

Can I swap the sweet potato base? Absolutely. Rice, quinoa, regular crispy potatoes, or even tortilla chips all work. The sweet potato hash browns just add a crispy-sweet contrast we love with the smoky beef.

Estimated Nutrition

Per bowl (1 of 4): roughly 520 calories, 38g protein, 42g carbohydrate, 22g fat. Honest estimates, not lab numbers.

Did You Make It?

Share a photo on Instagram and tag @diningwiththedillons (or use #diningwiththedillons). Seeing your version of Gab's recipes is our favorite part of this whole thing.

Get the Cookbook

Love cooking with us? Dining with the Dillons: A Recipe Collection has 30+ of Gab's recipes plus signature dishes from 12 Door County restaurants, and every copy supports the Dillon Family Foundation's fight against hunger.

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