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In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5 to 7 minutes. Drain any excess fat from the skillet.

Add the chopped yellow onion to the skillet with the beef and cook until softened, about 3 to 4 minutes. Stir in the minced garlic, chili powder, and ground cumin, cooking for 1 minute more until fragrant.

Sprinkle the all-purpose flour over the beef and onion mixture, stirring constantly for 1 minute to cook out the raw flour taste.

Stir in the undrained diced tomatoes, undrained green chiles, drained whole kernel corn, and cream of corn. Bring the mixture to a gentle simmer, then reduce the heat to medium-low.

Add the cubed cream cheese to the skillet. Stir continuously until the cream cheese is fully melted and incorporated, creating a creamy sauce. Season with kosher salt and black pepper.

Continue to simmer for 5 to 7 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasonings as needed.

Serve the spicy corn and beef skillet hot. Optionally, garnish with shredded cheddar cheese and fresh chopped cilantro.


In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 5 to 7 minutes. Drain any excess fat from the skillet.

Add the chopped yellow onion to the skillet with the beef and cook until softened, about 3 to 4 minutes. Stir in the minced garlic, chili powder, and ground cumin, cooking for 1 minute more until fragrant.

Sprinkle the all-purpose flour over the beef and onion mixture, stirring constantly for 1 minute to cook out the raw flour taste.

Stir in the undrained diced tomatoes, undrained green chiles, drained whole kernel corn, and cream of corn. Bring the mixture to a gentle simmer, then reduce the heat to medium-low.

Add the cubed cream cheese to the skillet. Stir continuously until the cream cheese is fully melted and incorporated, creating a creamy sauce. Season with kosher salt and black pepper.

Continue to simmer for 5 to 7 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasonings as needed.

Serve the spicy corn and beef skillet hot. Optionally, garnish with shredded cheddar cheese and fresh chopped cilantro.
