Picadillo With Corn Recipe

A quick and easy one pan dish that my mom and grandmother used to make. Can be made with or without the onion, and goes really great with cornbread. It’s got a hint of sweetness from the corn, and a little kick from the chili powder. It can be easily doubled or even tripled for large crowds (and trust me, I have had to make a lot for my family). It’s a great dish for those with very little time or money.

Picadillo With Corn Recipe

How To Make Picadillo With Corn

Prep: 10 mins
Cook: 25 mins
Total: 35 mins


  • oz yellow onions, diced
  • 2 tbsp olive oil
  • 1 lb ground beef, or ground turkey
  • 15 oz tomato sauce
  • 14 oz whole kernel corn, (1 can), drained
  • salt and ground black pepper, to taste

To serve:

  • 1 egg, sunny-side up
  • 2 oz plantains, fried
  • ¼ tsp cilantro, chopped


  1. Heat up oil in a skillet. Add ground beef or turkey and saute until caramelized. Drain any excess fat and set it aside.

  2. Using the same skillet, add your corn and onions. Saute until translucent.

  3. Add your cooked beef or turkey and tomato sauce. Simmer for roughly 15 minutes or until mixture is briefly reduced and flavors intensify.

  4. Season with salt and pepper and adjust accordingly.

  5. Serve with a sunny-side-up egg and fried plantains, then garnish with chopped cilantro!


  • Sugar: 3g
  • :
  • Calcium: 37mg
  • Calories: 557kcal
  • Carbohydrates: 16g
  • Cholesterol: 107mg
  • Fat: 42g
  • Fiber: 1g
  • Iron: 4mg
  • Potassium: 777mg
  • Protein: 29g
  • Saturated Fat: 13g
  • Sodium: 1292mg
  • Vitamin A: 571IU
  • Vitamin C: 7mg
Nutrition Disclaimer
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