Skillet Beef & Corn with Crispy Garlic Breadcrumbs
Ingredients
- 1 poundground beef
- ·yellow onion
- ·garlic
- ·fresh corn kernels (or frozen, thawed)
- 1 cupchicken broth
- 3 tablespoonbutter
- ½ cuppanko breadcrumbs
- ·salt
- ·black pepper
- ½ teaspoonsmoked paprika
- ·fresh parsley
Prep
- 01
Dice 1 medium yellow onion
- 02
Mince 2 cloves garlic
- 03
If using fresh corn, cut kernels from 2 ears; measure about 1 1/2 cups total
Method
- 01
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until browned and cooked through, about 5–7 minutes. Season with salt and pepper. Transfer to a plate.
- 02
In the same skillet, melt 1 tablespoon butter. Add the diced onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add the minced garlic and cook 1 minute more until fragrant.
- 03
Return the beef to the skillet. Add the corn kernels and chicken broth. Stir well, then simmer over medium heat for 5–7 minutes until the broth reduces slightly and flavors meld. Taste and adjust salt and pepper.
- 04
While the skillet simmers, melt the remaining 1 tablespoon butter in a small pan over medium heat. Add the panko breadcrumbs and toast, stirring constantly, for 2–3 minutes until golden and fragrant. Season lightly with salt and smoked paprika.
- 05
Pour the skillet mixture into a serving bowl or keep in the pan. Top with the crispy garlic breadcrumbs and a scatter of fresh parsley. Serve warm.
Spice Tips
For warmth, stir 1/4 teaspoon cayenne or a pinch of red pepper flakes into the skillet in step 3. For depth, swap the smoked paprika for 1/2 teaspoon cumin mixed into the breadcrumb topping. Fresh cilantro can replace parsley for a brighter finish.
This is naturally forgiving—if you prefer fresh corn over frozen (or vice versa), both work beautifully. Leftovers reheat gently on the stovetop; add a splash of broth if the mixture seems dry.