Steak & Cheese Street Corn Bowl

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This recipe showcases a delicious Steak & Cheese Street Corn Bowl featuring crispy air-fried potatoes, marinated beef, and a creamy queso sauce. It's a flavorful dish perfect for any meal.

• Serves 4

Ingredients

• potatoes
• olive oil
• to taste salt
• to taste pepper
• to taste garlic powder
• to taste paprika
• diced beef
• from 1 lime lime juice
• 2 cups corn
• 1/3 cup Greek yogurt
• 1 tablespoon light mayo
• 1/4 cup cotija cheese
• 1 teaspoon chili powder
• 1/2 cup reduced-fat shredded cheddar
• 1/4 cup Fairlife 2% milk
• 2 tablespoons diced green chiles
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1 tablespoon Nutritional yeast
• chopped fresh parsley

Instructions

1. Prepare the Potatoes: Dice potatoes into bite-sized cubes. Place diced potatoes in an air fryer basket or dish suitable for air frying. Drizzle with olive oil. Season with salt, pepper, garlic powder, and paprika. Air fry the potatoes until they are cooked and crispy.
2. Marinate the Beef: Place diced beef in a bowl. Drizzle with olive oil. Season with chili powder (1 tsp), garlic powder (1 tsp), smoked paprika (1 tsp), cumin (1/2 tsp), salt, and pepper. Add the juice of one lime. Marinate for a few minutes.
3. Prepare the Street Corn Mixture: In a bowl, combine: 2 cups corn, 1/3 cup Greek yogurt, 1 tablespoon light mayo, 1/4 cup cotija cheese, juice of 1 lime, 1 teaspoon chili powder, and salt to taste. Mix everything together until well combined.
4. Cook the Beef: Heat a pan over medium-high heat. Add the marinated beef to the hot pan and cook, stirring occasionally, until it's nicely cooked to your liking.
5. Prepare the Queso Sauce: In a blender, combine: 1 cup low-fat cottage cheese, 1/2 cup reduced-fat shredded cheddar, 1/4 cup Fairlife 2% milk, 2 tablespoons diced green chiles, 1/2 teaspoon garlic powder, 1/2 teaspoon chili powder, salt to taste, and 1 tablespoon Nutritional yeast. Blend until smooth and creamy.
6. Assemble the Bowls: In serving bowls, divide the air-fried potatoes into four equal servings. Top the potatoes with the street corn mixture. Add the cooked steak on top of the corn. Drizzle generously with the queso sauce. Garnish with chopped fresh parsley.

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