Street Corn (Elote) Turkey Bowls

Street Corn (Elote) Turkey Bowls

4 cups sweet potatoes, peeled, and cut into 1" cubes

5 Tbsp olive oil, divided

1 tsp paprika, divided

3/4 tsp garlic powder

salt and pepper

1 pound ground turkey (or beef)

1 (1 oz) Packet taco seasoning

1/2 cup water

12 oz fire roasted corn

2 tsp minced garlic

2 tsp minced jalapeno

1/4 cup finely chopped green onions

1 large lime (1 1/2 Tbsp lime juice)

3 Tbsp mayo

3 Tbsp sour cream

1/4 tsp chili powder

1/8 tsp cumin

for serving:

avocado

Queso fresco

tortilla chips

Tajin

Preheat oven to 400°. 

In a large skillet over high heat, add 1 Tbps olive oil. Once hot, add corn and spread evenly. Season lightly with 1/4 tsp salt and 1/4 tsp pepper. Cook 5-8 minutes, stirring occasionally, until the corn is browned and slightly charred. Add the minced garlic and cook until fragrant, about 15-30 seconds. 

Remove corn from heat and transfer to a bowl. Let the corn cool to room temperature. You can pop it in the fridge to speed up the process. 

Add chopped sweet potatoes to a large cooking sheet. Drizzle with olive oil and season with 3/4 tsp paprika, garlic powder, 1/2 tsp salt and 1/2 tsp pepper. Toss well, then spread evenly into one layer on the pan. 

Roast potatoes at 400° for 15 minutes. Remove from oven and toss/flip potatoes. Return to oven and roast another 10-15 minutes, until tender inside and crispy/slightly charred on the outside. Set aside.

In the same skillet from the corn, cook the ground turkey. Sprinkle in taco seasoning and 1/2 cup water, scraping up any browned bits on the bottom of the pan. Let simmer until slightly saucy. Add additional water if needed. 

Corn dressing: In a separate bowl, zest and juice the lime to get 1/4 tsp zest and 1 1/2 Tbsp juice. Whisk together the zest, juice, mayo, sour cream, cumin, 1/4 tsp paprika, chili powder, 1/4 tsp salt, and 1/4 tsp pepper.

Once the corn is cooled, stir in cilantro, green onions, and jalapeno. Pour the dressing over the corn and mix until well coated.

Divide roasted sweet potatoes evenly between 4 bowls. Top with ground turkey, then spoon over the street corn on top. Finish with diced avocados, queso fresco, and Tajin. Serve with tortilla chips. Enjoy!

Tomato Basil Soup (with fresh tomatoes)

 3 lbs fresh tomatoes, cut in half

3 Tbsp Olive Oil

1 sweet onion, diced

1 tsp salt

1/2 tsp black pepper

2 Tbsp butter

1 Tbsp minced garlic

2 1/2 cups chicken broth

1/2 cup fresh basil leaves

2-3 small sprigs fresh thyme

1/4 cup heavy cream

1/8 tsp baking soda

Preheat oven to 425°.

Line baking sheet with parchment paper. 

Arrange tomatoes, cut side up, on the baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Bake tomatoes at 425° for 45 mins, or until tomatoes are soft, juicy, and begin to turn golden. **If any of the juices burn on the pan, immediately transfer to a large bowl once you remove them from the oven. If the juices don't burn you can leave them on the pan until you need them in the next step.**

In a medium sized enamel coated dutch oven, or stainless steel pot, melt butter over medium heat. Add onions and saute until they are soft and translucent. Add galic and cook until fragrant, about 30-60 seconds. Add chicken broth and stir to combine, scraping any browned bits off the bottom of the pan. 

Carefully pour the onions, garlic, and chicken broth mixture into a blender. Add the roasted tomatoes and fresh basil, and puree the soup until smooth. **I like to use a blender because I feel like it makes the soup smoother than my immersion blender. With my immersion blender I still get small chunks of skin sometimes.**

Pour the soup back into the pot and add the thyme sprigs. Simmer the soup, stirring occasionally, for at least 30 mins. 

Add heavy cream and stir to combine. Remove the thyme sprigs. Season with salt and pepper as needed. Add baking soda and stir until it stops bubbling/foaming. 

Serve topped with parmesan cheese and a grilled cheese sandwich. Enjoy!