Charred Corn & Beef Skillet with Chili Oil
Ingredients
- 1 poundground beef
- 3 cupscorn (fresh, frozen, or canned)
- ·yellow onion
- ·garlic
- ·red pepper flakes
- ·smoked paprika
- ·cumin
- ·olive oil
- ·lime
- ·salt
- ·black pepper
- ·cilantro (fresh)
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 2 cloves garlic.
- 03
Cut 1 lime in half for juicing.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add ground beef and cook for 5–7 minutes, breaking it apart as it cooks, until browned. Drain excess fat if needed.
- 03
Push the beef to the side. Add the diced onion to the cleared space and cook for 2 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- 04
Add corn and cook for 3–4 minutes, stirring occasionally, until the corn begins to char and caramelize.
- 05
Stir in 1 teaspoon smoked paprika, 1 teaspoon cumin, and 1/2 teaspoon red pepper flakes. Cook for 1 minute to bloom the spices.
- 06
Season with salt and black pepper to taste. Squeeze in the juice of 1 lime and stir.
- 07
Transfer to bowls and top with fresh cilantro. Serve with warm tortillas or over rice.
Spice Tips
Start with the 1/2 teaspoon red pepper flakes listed; it delivers genuine warmth without overwhelming heat. For a bolder kick, add 1/2 teaspoon more or finish with a dash of cayenne. A dollop of sour cream or Mexican crema cools the spice beautifully if needed.
Leftovers reheat well in a skillet. For extra heat, drizzle finished bowls with a hot sauce or add more red pepper flakes.