Mexican Street Corn Sweet Potato Mash Recipe for Perfect Side Dish

The creamy sweetness of mashed sweet potatoes meets the bold, zesty flavors of Mexican street corn in this irresistible side dish. Imagine scooping up velvety, buttery sweet potato mash topped with smoky charred corn, tangy lime, and a sprinkle of cotija cheese. It’s like comfort food took a vacation to Mexico and came back even better! This recipe is perfect for cozy family dinners, holiday spreads, or even as part of a festive summer barbecue. Trust me, once you try this, it’ll become a go-to favorite.

I discovered this flavor-packed combo while experimenting with ways to liven up traditional mashed potatoes. Sweet potatoes were the ideal canvas for the vibrant street corn topping—they’re naturally sweet, creamy, and pair beautifully with bold spices like chili powder and smoked paprika. This dish has become a staple in our home, and I can’t wait to share my tips and tricks with you!

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 30 minutes, this dish is simple enough for weeknight dinners yet impressive for special occasions.
• Bold Flavors: A perfect balance of sweet, smoky, and tangy—every bite is a flavor explosion.
• Nutrient-Packed: Sweet potatoes are loaded with vitamins and antioxidants, while the corn adds fiber and a delightful crunch.
• Customizable: You can adjust the spice level, make it dairy-free, or even turn it into a vegan dish with a few swaps.
• Crowd-Pleaser: This unique mash always gets rave reviews, whether served at a holiday dinner or a casual gathering.

What sets this recipe apart is the way the creamy sweet potatoes work as a base for the zesty street corn topping. Plus, the charred corn brings a smoky depth that’s just irresistible. Honestly, this dish makes you savor every single bite, and it’s one of those recipes that feels indulgent yet wholesome at the same time.

What Ingredients You Will Need

This recipe uses simple and accessible ingredients, but every single one plays a key role in building the flavor profile. Here’s what you’ll need:

• Sweet potatoes: About 2 pounds, peeled and cubed for faster cooking.
• Butter: Unsalted, for a rich and creamy mash (use vegan butter if preferred).
• Milk: Regular or plant-based milk, to get that silky texture.
• Corn: Fresh or frozen kernels; char them for that authentic smoky flavor.
• Mayonnaise: Adds creaminess to the street corn topping (use a vegan alternative as needed).
• Lime juice: Freshly squeezed for a bright, zesty kick.
• Cotija cheese: Crumbly and salty, perfect for the topping (swap with feta for a similar vibe).
• Cilantro: Fresh and chopped, for that signature Mexican flair.
• Chili powder: Adds a smoky spice; adjust based on your heat tolerance.
• Smoked paprika: Enhances the smoky flavor of the dish.
• Salt & Pepper: To taste, for seasoning the mash and topping.

Optional: You can also add a dash of garlic powder or cumin to the corn topping for extra depth of flavor.

Equipment Needed

You don’t need a fancy kitchen setup to make this recipe; just a few basic tools will do the trick:

• Large pot: To boil the sweet potatoes.
• Colander: For draining the cooked sweet potatoes.
• Potato masher: Or a fork for mashing the sweet potatoes.
• Skillet or grill pan: For charring the corn to perfection.
• Mixing bowls: Handy for combining the street corn topping ingredients.
• Wooden spoon or spatula: For mixing everything together.

If you don’t have a grill pan, a regular skillet works just fine for charring the corn. And if you’re short on time, a food processor can make quick work of mashing the sweet potatoes!

Preparation Method

1. Prepare the sweet potatoes: Peel and cube about 2 pounds of sweet potatoes. Place them in a large pot, cover with water, and bring to a boil over medium-high heat. Cook for about 15 minutes, or until fork-tender.
2. Drain and mash: Once the sweet potatoes are cooked, drain them and return them to the pot. Add 2 tablespoons of unsalted butter, 1/3 cup of milk (or plant-based milk), salt, and pepper to taste. Mash until smooth and creamy, adjusting the consistency with more milk if needed.
3. Char the corn: Heat a skillet or grill pan over medium-high heat. Add 1 cup of fresh or frozen corn kernels and cook until they start to char, about 5-7 minutes. Stir occasionally to prevent burning.
4. Make the street corn topping: In a mixing bowl, combine the charred corn, 2 tablespoons of mayonnaise, the juice of 1 lime, 1/4 cup of crumbled cotija cheese, 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, and 2 tablespoons of chopped cilantro. Mix well and taste for seasoning, adding more lime or spices if desired.
5. Assemble the dish: Spread the mashed sweet potatoes onto a serving platter or bowl. Spoon the street corn topping evenly over the mash. Garnish with additional cotija cheese and cilantro for presentation.

Serve warm and enjoy the mix of creamy, zesty, and smoky flavors in every bite!

Cooking Tips & Techniques

Here are some helpful tips to ensure your Mexican Street Corn Sweet Potato Mash turns out perfectly:

• Choose the right sweet potatoes: Look for medium-sized sweet potatoes with smooth skin to ensure even cooking.
• Char the corn properly: Make sure your skillet or grill pan is hot enough before adding the corn. A nice char adds a smoky flavor that’s key to the dish.
• Don’t skip the lime: The fresh acidity from lime juice balances the sweetness of the potatoes and the richness of the corn topping.
• Adjust seasonings: Taste as you go and tweak the chili powder, smoked paprika, and lime to suit your preferences.
• Make it ahead: You can prepare the sweet potato mash and street corn topping separately, then assemble the dish just before serving.

Variations & Adaptations

This recipe is incredibly versatile, and here are some ideas for making it your own:

• Vegan version: Swap the butter for vegan butter, use plant-based milk, and replace cotija cheese with vegan feta or omit it entirely.
• Spicy kick: Add diced jalapeños to the street corn topping for extra heat.
• Seasonal twist: Use grilled zucchini or bell peppers instead of corn during summer months.
• Cheese alternatives: If cotija isn’t available, feta or Parmesan works well in its place.
• Low-carb option: Replace sweet potatoes with mashed cauliflower for a lighter version of the dish.

I’ve even tried adding a drizzle of hot honey over the top—it’s an unexpected twist that’s absolutely delicious!

Serving & Storage Suggestions

This dish is best served warm with a garnish of fresh cilantro and extra cotija cheese. Pair it with grilled chicken, steak, or even tacos for a complete meal. For beverages, a cold glass of limeade or margarita complements the flavors beautifully.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the mash in 30-second intervals until warmed through. If the mash seems too thick, add a splash of milk to loosen it up.

If freezing, store the sweet potato mash and street corn topping separately. Allow them to thaw overnight in the refrigerator, then reheat and assemble before serving.

Nutritional Information & Benefits

This Mexican Street Corn Sweet Potato Mash is not only delicious but also packed with nutrients:

• Calories: Approx. 200 per serving
• Rich in vitamins: Sweet potatoes are a fantastic source of vitamin A and fiber.
• Protein boost: Cotija cheese adds a touch of protein.
• Gluten-free: Perfect for those with gluten sensitivities.
• Healthy fats: A small amount of butter and mayonnaise keeps the dish satisfying without being heavy.

It’s a side dish that feels indulgent but is packed with nutrients to keep you fueled and healthy.

Conclusion

Mexican Street Corn Sweet Potato Mash is one of those recipes that instantly wins everyone over. It’s comforting, vibrant, and so easy to make. Whether you’re serving it at a family dinner or bringing it to a potluck, this dish is sure to impress!

Feel free to tweak the flavors to suit your own taste—add some heat, change up the cheese, or experiment with new veggies. I’d love to hear your variations and how they turn out!

If you try this recipe, let me know how you liked it in the comments below. Don’t forget to share this recipe with your friends and family—it’s too good to keep to yourself! Happy cooking!

FAQs

Can I make this recipe ahead of time?

Yes! You can prepare the sweet potato mash and the street corn topping in advance. Store them separately in the fridge and assemble just before serving.

Can I use canned corn instead of fresh or frozen?

Absolutely! Drain and rinse the canned corn, then char it in a hot skillet for a similar smoky flavor.

What can I use instead of cotija cheese?

If cotija isn’t available, you can substitute it with feta, Parmesan, or even queso fresco for a similar flavor profile.

How do I make this dish spicier?

Add extra chili powder or mix in diced jalapeños to the street corn topping. You can also drizzle hot sauce or sprinkle cayenne pepper over the finished dish.

Can I freeze this dish?

Yes, but store the sweet potato mash and corn topping separately. Thaw overnight in the fridge and reheat before combining for the best results.

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