Tex-Mex Lean Beef & Viral Street Corn Bowl

• While the sweet potato is baking, drain sweetcorn.
• Thinly slice spring onion. 
• Finely chop tomato, garlic and coriander. 
• Zest lemon to get a pinch, then slice into wedges. 
• Slice avocado and scoop out flesh. 
• In a medium bowl, mash avocado with a drizzle of 
olive oil until smooth. Season to taste with salt 
and pepper.

• Heat a large frying pan over high heat with a drizzle 
of olive oil.
• Cook corn kernels until lightly browned,  
4-5 minutes.
• In the last minute of cooking time, add garlic and 
a pinch of Tex-Mex spice blend, then cook until 
fragrant, 1 minute. 
• Transfer to a bowl. Set aside. 

TIP: Cover the pan with a lid if the kernels are “popping” 
out.   

• When the sweet potato has 10 minutes remaining, 
return frying pan to high heat.
• Cook lean beef mince (no need for oil!) and remaining 
Tex-Mex spice blend, breaking up with a spoon, 
until just browned, 3-4 minutes.
• Add tomato paste and a splash of water, stirring, 
until combined, 1 minute. Season to taste with salt 
and pepper. 

• In a large bowl, combine the mayonnaise and fetta 
cubes, then mash to combine. Add charred corn, 
spring onion, lemon zest and a good squeeze of 
lemon juice. Season to taste and stir to combine. 
• In a second medium bowl, combine tomato, half 
the coriander and a good squeeze of lemon juice. 
Season to taste and stir to combine.