Ground Beef and Corn Skillet

This ground beef and corn skillet is a one-pan meal. Delish and comforting on its own but also great in tacos and salad/rice bowls.

The combo of beef and corn is perfectly complemented by bell peppers, aromatics and the right mix of seasoning. Easy to make and easier to love!

Looking for more ground beef recipes? Try my ground beef and rice skillet, ground beef pesto pasta or ground beef and potato skillet recipe.

Ingredient notes

Here are some helpful notes on ingredients you'll need. See the recipe card below for exact quantities.

• Cooking oil – I use olive oil but any neutral smelling cooking oil will work.
• Garlic, ginger and onion – the aromatic base of this dish. Ginger and garlic should be minced/grated and onion needs to be finely chopped. I prefer yellow onion but white or red varieties will work too.
• Ground beef – aka beef mince. Thaw frozen beef fully before you start cooking. Lean options are fine but the flavor from a bit of extra fat adds more yum!
• Seasonings – include salt, pepper, ground coriander, Italian seasoning, crushed red pepper flakes plus sugar. Adjust the quantity of salt and pepper per taste. Sugar is here to just balance the flavors, not sweeten the dish.
• Corn – I use frozen whole kernel corn for convenience. Doesn't have to be thawed beforehand.
• Water – to help the flavors meld together and to help cook corn. Add a bit more if you prefer a slightly saucy skillet.
• Tomato paste – for some quick tomato-ey goodness. Reduce the salt in the recipe if salt is mentioned on the ingredient list of the paste. Adjust later if needed.
• White vinegar – some acidity to brighten up the flavors.
• Bell peppers – I use red and green ones for a pop of color and a mildly sweet flavor. Feel free to use any kind you have on hand, color doesn't matter alot beyond visual appeal.
• Garnishes – some grated cheddar cheese and finely sliced green onion. Optional but highly recommended.

How to make ground beef and corn skillet

Follow these simple, photo-assisted instructions to prepare this recipe. Check out recipe card below for a printable version that has quantities, instructions and notes in one place.

Step 1 – heat olive oil in a skillet on medium heat. Add in minced garlic, grated ginger, chopped onion. Saute 3 to 4 minutes. Stir constantly.

Step 2 – add ground beef, salt, pepper, ground coriander, Italian seasoning, red pepper flakes. Mix well, cook 5 minutes or until the beef has changed color. Break up any meat lumps with spoon/spatula and keep stirring.

Step 3 – put in frozen corn along with water, mix everything. Cook 5 minutes or until most of the water has evaporated.

Step 4 – Add tomato paste, vinegar plus sugar.

Step 5 – also add diced red and green bell peppers. Mix, then cook another 10 minutes.

Step 6 – turn off the heat, garnish with green onion and/or shredded cheddar cheese. Enjoy!

Recipe troubleshooting

• Skillet mixture too watery – let it cook uncovered for a few more minutes and that excess water will evaporate.
• Food sticking to the skillet – add a splash of water or broth and stir. But don't put more than a couple tablespoons at a time.
• Beef clumping together – break the beef apart with wooden spoon, spatula or even a potato masher as soon as you add it to the skillet. Stir frequently.
• Too spicy or less spicy – adjust the quantity of red pepper flakes to heat preference. Start small then add more because its hard (and sometimes impossible) to dial back the heat.

Substitutions and variations

• Beef alternatives – ground chicken, turkey or even pork can work as substitutes. But the cooking time will get different. And you may need bit more fat to prevent leaner proteins like turkey or chicken from drying out. Using thawed hamburger patties (crumbled in the skillet with a potato masher) is another good option. They usually come pre-seasoned so cut back on the salt.
• Corn choices – fresh corn kernels can be used but may need few extra minutes to cook. Canned corn (drained and rinsed) will also work but add later in the cooking process as its softer.
• Other peppers – add spicy peppers like jalapeño, serrano or poblano for a nice kick. Adjust quantity per spice preference. The recipe also includes red pepper flakes so don't go overboard with these.
• Dried herbs – when you don't have Italian seasoning use dried oregano instead.
• Cheese variations – feel free to swap out cheddar for monterey jack, gouda, havarti, provolone, mozzarella or any favorite melty cheese.
• Veggies – throw in some diced zucchini, yellow squash or diced carrots (add along with the corn). Reduce the quantity of bell peppers to maintain the meat to veggie ratio.
• Creamy addition – put a dollop of sour cream or greek yogurt on top just before you serve.
• Garnish options – you can use chopped mint, cilantro, chives or parsley instead of green onion.

What to serve it with

• Rice or grain bowls – white rice, brown rice, seasoned rice, spiced rice, quinoa, couscous – all work.
• Bread – crusty warm bread or dinner rolls to scoop up the delicious meat mixture.
• Small tortillas – to make soft tacos. Add pickled veggies and guac on top.
• Potatoes – a bed of creamy mashed potatoes or some roasted or air-fried spuds to go as a side.
• Salad bowl – some pico de gallo, sliced avocados and chopped lettuce topped off with the skillet mixture.
• Non-creamy slaw – for a crunchy, light and tangy contrast.
• Corn tortilla chips – to use the skillet as a tex-mex style party snack or appetizer.
• Pasta – think creamy pasta, or a pesto-based recipe that can use a protein topping.
• Eggs – scrambled eggs on the side or fried eggs on top for a fantastic weekend breakfast/brunch. My fav way of using leftovers of this dish.

Storage and reheating

• Storage – transfer leftovers to an airtight container, refrigerate and consume within 3 days. You can also freeze it up to 4 weeks but avoid if possible. The texture of veggies can change upon thawing.
• Reheating – put the leftovers in a pan, add a little water/broth, cover and reheat on low heat. Stir occasionally. To reheat a small portion you can use a microwave in 30 second spurts until the food is heated through.

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