Looking for a hearty and delicious meal that’s perfect for any night of the week? This goulash recipe with corn is an ideal choice when you want something comforting yet easy to prepare. Goulash is a classic dish with origins in Hungarian cuisine, but over time, it has evolved into a flavorful, satisfying meal enjoyed worldwide. In this version, the addition of sweet corn brings a fresh twist to the traditional recipe, adding a hint of natural sweetness and crunch that pairs wonderfully with the rich flavors of beef and tomatoes.
Goulash recipe with corn is the ultimate crowd-pleaser—simple enough for a weeknight dinner yet tasty enough to serve to guests. The best part? It all comes together in just one pot, making cleanup a breeze. Plus, with a few customizable options, you can easily adapt this dish to suit your family’s preferences.
Goulash Recipe With Corn: This meal falls under the dinner category, making it perfect for hearty evening meals. Its rich, cozy flavors are especially suitable for the fall and winter months when comfort food is most appreciated. However, the use of fresh corn also makes it a wonderful dish for spring or summer, especially when corn is in season.
Ingredients
- 1 lb (450g) ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups beef broth
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups elbow macaroni (or any pasta of choice)
- Fresh parsley for garnish (optional)
- Shredded cheddar cheese for topping (optional)
Execution
1-Cook the beef: Heat olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat and set the beef aside.
2-Sauté the vegetables: In the same pot, add the diced onion and garlic. Sauté for 2-3 minutes until the onion is softened and translucent. Add the diced red bell pepper and corn kernels, cooking for an additional 3-4 minutes until the vegetables are tender.
3-Add the tomatoes and spices: Stir in the diced tomatoes, tomato sauce, paprika, cumin, and oregano. Let everything cook together for 2-3 minutes, allowing the flavors to combine.
4-Add broth and pasta: Pour in the beef broth and bring the mixture to a simmer. Add the elbow macaroni and stir well to ensure the pasta is submerged in the liquid. Cook for 10-12 minutes, or until the pasta is tender and the sauce has thickened slightly. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
5-Combine and serve: Once the pasta is cooked, return the browned ground beef to the pot. Stir everything together until well combined and heated through. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and, if desired, sprinkle with shredded cheddar cheese for a cheesy finish.
Tips for the Recipe:
About: Goulash Recipe With Corn
- Use fresh or frozen corn: While canned corn works perfectly fine in this dish, fresh corn kernels bring a pop of sweetness and a slightly crisp texture. If you’re making this dish during corn season, definitely opt for fresh corn!
- Make it spicy: If you like a little heat in your goulash, add a pinch of red pepper flakes or a chopped jalapeño to the sautéed vegetables. This will give the dish a subtle kick that complements the richness of the beef.
- Add more veggies: To boost the nutritional content of this meal, feel free to add other vegetables like zucchini, carrots, or peas. They blend well with the goulash base and add extra color and texture.
- Cheesy twist: For an even more indulgent meal, stir in a handful of shredded cheddar or mozzarella cheese just before serving. The cheese will melt into the sauce, creating a creamy, irresistible dish.
- Meal prep friendly: Goulash tastes even better the next day, making it a fantastic option for meal prep. Simply store leftovers in an airtight container in the fridge for up to 3 days and reheat on the stovetop or microwave when ready to eat.
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