Charred Corn and Beef Skillet with Lime Crema
Ingredients
- 1 poundground beef
- 3 cupscorn kernels (fresh or frozen)
- 1yellow onion
- 3 clovesgarlic
- 2lime
- ½ cupsour cream
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- ½ teaspooncumin
- ¼ cupcilantro
- 1jalapeño (optional)
Prep
- 01
Dice 1 yellow onion into small pieces.
- 02
Mince 3 cloves garlic.
- 03
Cut 2 limes in half; reserve one for zesting and juicing together, juice the other separately.
- 04
Roughly chop about 1/4 cup fresh cilantro.
- 05
Slice 1 jalapeño into thin rings (optional; remove seeds for less heat).
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn and cook undisturbed for 3–4 minutes until the kernels char slightly, then stir and cook another 2 minutes. Transfer to a plate.
- 02
Add remaining 1 tablespoon oil to the pan. Add the diced onion, season with salt and pepper, and cook for 2 minutes until softened.
- 03
Add the ground beef, breaking it apart with a wooden spoon as it browns, about 4–5 minutes. Drain excess fat if needed.
- 04
Stir in the minced garlic and cumin, cooking for 1 minute until fragrant.
- 05
Return the charred corn to the skillet. Stir in the juice of 1 lime and season to taste with salt and pepper.
- 06
Mix the sour cream with the zest and juice of the remaining lime until smooth. Dollop over the skillet.
- 07
Remove from heat. Top with fresh cilantro and sliced jalapeño if using. Serve warm.
Spice Tips
For more heat, add a pinch of cayenne pepper to the beef as it cooks, or include diced jalapeño in the skillet rather than just as garnish. A splash of hot sauce drizzled over individual servings works too. For smokiness, use smoked paprika instead of or alongside the cumin.
Serve with warm tortillas, rice, or simply in bowls. Make-ahead: prep vegetables up to 4 hours ahead; store in separate containers.