Skillet Beef and Corn with Buttery Breadcrumb Topping
Ingredients
- 1½ poundsground beef
- ·yellow onion
- ·garlic
- ·corn kernels (fresh, frozen, or canned)
- 1 cupchicken broth
- 3 tablespoonsbutter
- ¾ cuppanko breadcrumbs
- ·fresh thyme (or 1/2 teaspoon dried)
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 2 cloves garlic.
Method
- 01
Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, 5 to 7 minutes. Drain excess fat if needed.
- 02
Add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
- 03
Add the corn and chicken broth. Stir well, bring to a gentle simmer, and cook for 5 minutes. Season with salt and pepper to taste.
- 04
While the skillet simmers, melt the remaining 2 tablespoons butter in a small skillet over medium heat. Add the panko breadcrumbs and thyme, stirring constantly until golden and fragrant, about 2 minutes.
- 05
Sprinkle the buttery breadcrumbs over the beef and corn, pressing gently so they adhere. Serve warm.
Spice Tips
For warmth, stir in 1/4 teaspoon smoked paprika or a pinch of cayenne with the garlic. A splash of hot sauce or a dash of Worcestershire adds savory depth.
Leftovers keep well in the refrigerator for up to 3 days; reheat gently in a skillet to restore the breadcrumb texture.