Charred Corn and Beef Skillet with Lime and Chili
Ingredients
- 1 poundground beef
- 3 cupscorn (fresh or frozen)
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 wholejalapeño
- 1 wholelime
- 1 teaspooncumin
- ¾ teaspoonsmoked paprika
- ¼ teaspooncayenne pepper
- ·salt
- 2 tablespoonolive oil
- ¼ cupcilantro
- ½ cupcotija cheese or feta
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Mince 1 jalapeño, removing seeds if you prefer less heat.
- 04
Chop 1/4 cup fresh cilantro for garnish.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add ground beef and cook, breaking it apart with a spoon, for 5–6 minutes until browned. Drain excess fat if needed.
- 02
Push beef to the side of the skillet. Add remaining 1 tablespoon oil to the empty space, then add corn in a single layer. Don't stir—let it sit for 2–3 minutes to char, then toss and cook another 2–3 minutes until golden and blistered.
- 03
Stir in diced yellow onion and minced garlic. Cook for 2 minutes until fragrant.
- 04
Add cumin, smoked paprika, cayenne, and a pinch of salt. Stir well to coat everything, cooking for 30 seconds.
- 05
Squeeze in juice from 1 lime and add minced jalapeño (seeds included if you like heat). Toss everything together and cook for 1 more minute. Taste and adjust salt and lime as needed.
- 06
Divide into bowls. Top with chopped cilantro and crumbled cotija or feta cheese.
Spice Tips
For gentler heat, remove the jalapeño seeds and use only 1/8 teaspoon cayenne. For fiery intensity, add another pinch of cayenne or a few dashes of hot sauce at the table. A dollop of sour cream or Mexican crema cools things down beautifully.
Serve with warm flour or corn tortillas, over rice, or with avocado slices on the side. If using fresh corn on the cob, cut kernels off beforehand.