The aroma of sweet corn and scallions wafts through the air, transporting me to a summer evening spent grilling with friends. The taste is warm and comforting, with a subtle smokiness from the grill that pairs perfectly with the freshness of the summer vegetables.

This grilled corn and steak salad is a staple of our summer gatherings, and for good reason. It’s a masterclass in texture and flavor, with the charred sweetness of the grilled corn, the rich tenderness of the steak, and the tangy crunch of the scallions all coming together in perfect harmony. The key to this recipe, as you’ll see below, is the use of a flavorful marinade that brings out the best in both the steak and the corn.

Why This Recipe Works

• The use of a marinade not only adds flavor to the steak and corn, but also helps to tenderize the steak and caramelize the corn, giving them a deliciously sweet and smoky flavor.
• The combination of the grilled steak and corn with the tangy crunch of the scallions and the sweetness of the cherry tomatoes creates a delightful balance of textures and flavors that will keep you coming back for more.
• The simplicity of the recipe belies its complexity, with each component working together to create a truly special dish that’s perfect for summer gatherings or weeknight meals.

Key Ingredients

When it comes to shopping for ingredients for this recipe, the first step is to find the best steaks and corn you can get. For the steaks, look for high-quality ribeye or strip loin that’s been dry-aged for at least 14 days. For the corn, choose sweet corn that’s been grown locally and been harvested at the peak of freshness. You can find some great options here.

Once you have your steak and corn, the next step is to prep the scallions and cherry tomatoes. For the scallions, thinly slice them and separate the white and green parts. For the cherry tomatoes, halve or quarter them depending on their size.

Recipe Courtesy of Our Kitchen

Grilled Corn and Steak Salad

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 pounds ribeye or strip loin steaks

4 cups corn, cut off the cob

1 cup scallions, thinly sliced

1 cup cherry tomatoes, halved

1/4 cup olive oil

2 cloves garlic, minced

1 tablespoon smoked paprika

1 teaspoon salt

1/4 teaspoon black pepper

Directions

1

Preheat your grill to medium-high heat. Season the steak with salt and pepper on both sides, and grill for 5-7 minutes per side, or until it reaches your desired level of doneness. Transfer the steak to a cutting board and let it rest for 10 minutes.

2

While the steak is resting, grill the corn and scallions until they’re lightly charred and tender, about 10-12 minutes. Transfer the corn and scallions to a cutting board and let them cool slightly.

3

Slice the steak against the grain into thin strips. Slice the grilled corn and scallions into pieces as well. In a large bowl, combine the steak, corn, and scallions. In a small bowl, whisk together the olive oil, garlic, smoked paprika, salt, and black pepper. Pour the dressing over the steak mixture and toss to combine.

4

Just before serving, stir in the cherry tomatoes. Taste and adjust the seasoning as needed. Transfer the salad to a serving platter or individual plates and serve immediately.

5

Serve immediately and enjoy!

Storage & Reheating

Any leftovers can be stored in the refrigerator for up to 3 days. To reheat, simply slice the steak and corn into pieces and grill or sauté them until warmed through. Serve with the scallions and cherry tomatoes.