Charred Corn and Beef Lettuce Cups with Lime Crema
Ingredients
- 1 poundground beef
- 2 cupscorn (fresh or frozen)
- ·butter
- ·red onion
- ·jalapeño
- ·garlic
- ·lime
- ·sour cream
- ·mayonnaise
- 8 leavesbutter lettuce
- ·cilantro
- ·cotija cheese
- ·salt
- ·black pepper
Prep
- 01
Dice 1/4 red onion into small pieces.
- 02
Mince 1 jalapeño, removing seeds if you prefer less heat.
- 03
Mince 2 cloves garlic.
- 04
Chop a small handful of fresh cilantro.
- 05
Crumble 1/4 cup cotija cheese, or have it ready.
Method
- 01
Heat 1 tablespoon butter in a large skillet over medium-high heat. Once foaming, add the corn and cook undisturbed for 4–5 minutes until golden and charred in spots. Stir and cook 2 minutes more. Transfer to a plate.
- 02
Add the ground beef to the same skillet and cook, breaking it apart with a spoon, until no pink remains, about 5–7 minutes. Drain excess fat if needed.
- 03
Return the corn to the skillet. Add the minced garlic and cook for 1 minute until fragrant. Season with salt and pepper to taste.
- 04
In a small bowl, whisk together the sour cream, mayonnaise, juice of 1 lime, and a pinch of salt to make the crema.
- 05
To serve, dollop a spoonful of lime crema onto each lettuce leaf, top with the beef and corn mixture, then garnish with diced red onion, sliced jalapeño, cotija, and fresh cilantro.
Spice Tips
The jalapeño brings natural heat; for milder flavor, remove the seeds entirely or omit. For extra complexity, add 1/2 teaspoon cumin to the beef as it cooks. A pinch of smoked paprika on the charred corn adds subtle depth.