Charred Corn and Ground Beef Skillet with Lime
Ingredients
- 1 poundground beef
- 3 cupscorn (fresh or frozen)
- 1yellow onion
- 3 clovesgarlic
- 2lime
- 2 tablespoonsolive oil
- ½ teaspooncumin
- ·salt
- ·black pepper
- ¼ cupcilantro (fresh, loosely packed)
- 1jalapeño
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Chop 1/4 cup fresh cilantro.
- 04
Thinly slice 1 jalapeño (remove seeds if you prefer less heat).
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces as it browns, until no pink remains, about 5–6 minutes. Drain excess fat if needed, then transfer beef to a plate.
- 02
Add the remaining 1 tablespoon olive oil to the skillet. Add the corn and cook without stirring for 2–3 minutes to char, then stir and cook another 2 minutes until the kernels turn golden.
- 03
Push the corn to the side, add the diced onion to the empty space, and cook for 2 minutes. Add the minced garlic and cumin, stir well, and cook 1 minute until fragrant.
- 04
Return the beef to the skillet and stir to combine. Cook for 1 minute. Remove from heat.
- 05
Squeeze the juice from both limes over the skillet, add the sliced jalapeño, most of the cilantro, and a pinch of salt and black pepper. Toss gently. Taste and adjust seasoning.
- 06
Divide between bowls or plates and top with remaining cilantro. Serve warm.
Spice Tips
For more heat, leave the jalapeño seeds in or add a pinch of cayenne pepper to the skillet with the cumin. For brightness, increase cilantro to 1/3 cup or squeeze in extra lime juice to taste.
If using fresh corn, cut kernels from the cob before cooking. Frozen corn works just as well—thaw it first. You can serve this over rice or with warm tortillas on the side.