One-Skillet Southwestern Meatball Enchilada Bake with Charred Corn and Velvety Crema

Preheat your oven's broiler to HIGH. Position the top oven rack about 6 inches below the broiler element.

Prepare the fresh ingredients: Shuck the 2 ears of sweet corn and carefully cut the kernels off the cob. Finely dice the 1 medium red onion. Peel and mince the 3 garlic cloves. Drain and rinse the 1 can of black beans. Finely shred the 1.5 cups of Monterey Jack cheese. Zest the 1 whole lime to get 1 tsp of zest, then cut it in half and squeeze to yield 1 tbsp of fresh juice. Finely chop 1/4 cup of fresh cilantro.

Heat 1 tbsp of olive oil in a large, oven-safe cast-iron skillet over high heat until shimmering. Add the fresh corn kernels and a pinch of salt. Cook undisturbed for 3 to 4 minutes until the kernels develop deep, charred spots. Stir and cook for another 1 minute, then transfer the charred corn to a small bowl and set aside.

Reduce the skillet heat to medium. Add 1 tbsp of olive oil and the diced red onion. Sauté for 3 minutes until softened and translucent.

Stir in the minced garlic, 2 tbsp of chili powder, 1 tsp of ground cumin, and 1 tsp of dried oregano. Cook for 1 minute, stirring constantly to bloom the spices in the oil.

Add 3 tbsp of tomato paste to the skillet. Stir and cook for 1 to 2 minutes, allowing the paste to darken slightly and caramelize.

Slowly pour in 1.5 cups of low-sodium chicken broth, using a wooden spoon to scrape up all the flavorful browned bits (fond) stuck to the bottom of the skillet. Bring the liquid to a simmer.

Stir in the drained black beans and the 1.5 lbs of leftover cooked chicken meatballs. Simmer gently over medium-low heat for 5 minutes, stirring occasionally, until the sauce thickens slightly and the meatballs are heated through.

Stir half of the reserved charred corn into the meatball mixture. Top the entire skillet evenly with the 1.5 cups of shredded Monterey Jack cheese, and sprinkle the remaining charred corn over the top of the cheese.

Carefully transfer the skillet to the oven. Broil for 3 to 4 minutes, watching closely, until the cheese is melted, bubbling, and slightly golden brown.

While the skillet is broiling, prepare the crema: In a small bowl, whisk together 1/2 cup of sour cream, 1 tsp of lime zest, 1 tbsp of lime juice, and a pinch of salt until smooth and velvety.

Carefully remove the hot skillet from the oven using oven mitts. Drizzle the velvety lime crema over the top, garnish with the 1/4 cup of chopped fresh cilantro, and serve immediately.