Yields:
4
Prep Time:
10 mins
Total Time:
30 mins
Jump to recipeThis recipe is all about the grilled corn salad, which is CRAZY easy to make. Char the corn on the grill then mix it with onion, tomato, chile, lime juice, and herbs. THAT'S IT. It takes 10 minutes or less to make, and is filled with crunch and flavor. It's also the perfect pairing for steak, particularly a big juicy ribeye. But it also tastes good sprinkled on grilled chicken or grilled salmon. Bonus: You can make it ahead of time. Mix everything together, cover it will, and refrigerate until ready to serve.
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Ingredients
- 2
(10- to 12-oz.) boneless rib-eye steaks
kosher salt
Freshly ground black pepper
- 2 Tbsp.
butter
For the grilled corn salad
- 2
ears of corn, husked
- 1/2
small red onion, chopped
- 1
large tomato, chopped
- 1 tsp.
minced serrano chile
Juice and zest of 1 lime
- 1 cup
freshly chopped cilantro
Directions
- Step 1Preheat grill with large cast-iron pan placed on one side. Meanwhile, pat steak dry and generously season with salt and pepper.
- Step 2When skillet is hot and almost smoking, place butter in the skillet and add steaks; cook steak 4 to 6 minutes per side. Transfer steak to a plate and loosely cover with foil; let rest for 5 minutes.
- Step 3Make grilled corn salad: Place corn on the grill and turn until charred on all sides. Transfer corn to a plate.
- Step 4Place corn on a cutting board horizontally and cut off kernels; discard cobs. In a large bowl add corn, onion, tomato, chile, lime juice and zest, and cilantro; season with salt and pepper and toss together.
- Step 5Serve grilled corn salad over steak.
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