Street Corn Beef Bowl

This street corn beef bowl combines the bold, zesty flavors of Mexican street corn with seasoned ground beef, served over rice for a satisfying and easy 30-minute meal perfect for busy weeknights or meal prep.

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Course: Main Course

Cuisine: Mexican-American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: bowls

Calories: 550kcal

Author: Chloe White

Cost: $6

Equipment

– Large skillet
Mixing bowl
Cutting board
Knife
Measuring cups and spoons

Ingredients

1 lb ground beef
3 cups corn kernels
1 red bell pepper, diced
1 small red onion, diced
2 cups cooked rice
1/4 cup mayonnaise
2 tbsp sour cream
1 lime, juiced and zested
1 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper
salt and pepper to taste
1/4 cup fresh cilantro, chopped
1/3 cup cotija cheese, crumbled

Instructions

Heat oil in a large skillet over medium-high heat. Add ground beef, season with half the spices, and cook until browned, about 5–7 minutes. Remove and set aside.
In the same skillet, cook corn without stirring for 3–4 minutes to char. Add diced bell pepper and onion, cooking until tender-crisp.
Add remaining spices to the vegetable mixture, then return beef to the skillet and stir to combine. Remove from heat.
In a small bowl, mix mayonnaise, sour cream, lime juice, and zest to make the sauce.
Assemble bowls by adding rice as the base, topping with beef and corn mixture, and drizzling with sauce.
Garnish with cotija cheese, cilantro, and optional toppings like jalapeños or avocado. Serve with lime wedges.

Notes

This recipe is great for meal prep—store components separately for up to 4 days. Customize with toppings like avocado, jalapeños, or extra cheese. Adjust spice level to taste and add a squeeze of lime before serving to enhance flavor.

Nutrition