This sounds like a lot of work, but it really isn’t; it’s all about prepping everything before you start cooking.
Pulse 1/2 cup roasted salted peanuts in a food processor until coarsely chopped. Finely chop a seeded jalapeno, mince 1 teaspoon of fresh ginger, squeeze the juice from three limes, remove the corn from two cobs of shucked corn and chop a large handful of mint and 1/2 a bunch of scallions. That’s the hard part.
Now, bring a large pot of water to a boil and add 1/2 pound of angel hair pasta. While that’s cooking, heat some vegetable oil over medium in a large frying pan and saute the corn. After a few minutes, crumble in 1 to 1 ½ pounds of ground beef. When it starts to brown, stir in the jalapeno and ginger.
Continue to stir until the meat is cooked through. Then remove the pan from the heat and add the scallions, mint, peanuts, a few tablespoons of sesame oil, 1/4 cup of Asian fish sauce and the lime juice. Mix well and serve over the drained pasta or, for a gluten-free option, some wilted cabbage.