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ground beef and corn skillet on a table
5 from 5 votes

Ground Beef and Corn Skillet

Blog: www.nextinlime.com

Author: Nelo
Servings: 4

Ingredients

  • 2 tablespoons olive oil - or any cooking oil
  • 5 cloves garlic
  • 1 tablespoon fresh ginger - grated or minced
  • 1 medium (200 g) onion - chopped
  • 1 pound (454 g) ground beef - aka beef mince (Note A)
  • 2 teaspoons salt - adjust to taste
  • 1.5 teaspoons ground black pepper
  • 1.5 teaspoons ground coriander - aka coriander powder
  • 1 teaspoon Italian seasoning
  • 2 teaspoons crushed red pepper flakes - adjust to taste
  • 1.5 cups (225 g) frozen whole kernel corn - (Note B)
  • ¼ cup water
  • 3 tablespoons tomato paste
  • 1.5 teaspoons sugar
  • 2 tablespoons white vinegar
  • 1 small red bell pepper - aka capsicum. Diced
  • 1 small green bell pepper - Diced (Note C)

Optional Garnish

  • ¼ cup shredded cheddar cheese
  • 1 green onion - chopped

Instructions

  • Heat olive oil in a large skillet on medium heat. Add minced garlic, grated ginger, chopped onion. Saute 3 to 4 minutes or until onion becomes translucent. Stir constantly.
  • Then add ground beef, salt, pepper, ground coriander, Italian seasoning, red pepper flakes. Mix well and cook 5 minutes or until the beef has changed color. Break up any meat lumps with your spoon/spatula and stir frequently.
  • Add frozen corn along with water, mix everything and cook 5 minutes or until most of the water has evaporated.
  • Stir in the tomato paste, vinegar and sugar. Also add diced red and green bell peppers. Mix, then cook another 10 minutes.
  • Turn off the heat, garnish with green onion and/or shredded cheddar cheese. Enjoy!

Notes

Note A: Ground beef – when using frozen beef, ensure it's completely thawed before you begin cooking. Lean options are fine but I like the added flavor from a bit of fat.
Note B: Corn – frozen corn doesn't have to be thawed beforehand. Fresh corn kernels can be used but may need more cooking. Canned k (drained and rinsed) will also work but add later in the cooking process as its softer.
Note C: Bell peppers – I use red and green ones for a pop of color but feel free to use any kind you have on hand – color doesn't matter alot.
Note D: Helpful content – click on the links below for related useful content in the main body of the post.
Note E: Related – try this ground beef and rice skillet next.