Go Back
As the temperatures rise and the days grow longer, summer brings with it a unique opportunity to savor the joys of outdoor cooking and fresh, vibrant ingredients. Among the myriad of culinary possibilities, summer grilling stands out as a cherished tradition, allowing home cooks to create meals that are not only delicious but also celebrate the bounty of the season. One recipe that encapsulates this spirit perfectly is the Sizzling Summer Steak & Corn Salsa Salad. This dish harmoniously blends the rich, savory flavors of grilled ribeye steaks with the refreshing crunch of corn salsa, making it an ideal choice for everything from backyard barbecues to casual weeknight dinners.

Grilled Steak & Corn Salsa Salad

Discover the joy of summer with the Sizzling Summer Steak & Corn Salsa Salad, a perfect blend of grilled ribeye steaks and vibrant corn salsa. This dish celebrates fresh seasonal ingredients like sweet corn, juicy tomatoes, and crunchy peppers, making it an ideal choice for barbecues or casual dinners. Easy to prepare, this salad offers a delightful balance of flavors and textures, ensuring a nutritious and satisfying meal. Embrace summer cooking and impress your friends and family with this delicious recipe!
Print Recipe Pin Recipe

Ingredients
  

2 ribeye steaks (about 1 inch thick)

Salt and black pepper, to taste

1 tablespoon olive oil

2 cups corn kernels (fresh or frozen)

1 medium red onion, diced

1 medium red bell pepper, diced

1 jalapeño, seeded and minced

1 cup cherry tomatoes, halved

1 avocado, diced

1/4 cup fresh cilantro, chopped

Juice of 2 limes

1 teaspoon cumin

1 teaspoon smoked paprika

1/4 teaspoon garlic powder

Mixed greens (for serving)

Instructions
 

Prep the Steaks: Begin by removing the ribeye steaks from the refrigerator and allowing them to come to room temperature for about 30 minutes. Season both sides generously with salt and black pepper.

    Make the Corn Salsa: In a medium bowl, combine the corn kernels, diced red onion, red bell pepper, jalapeño, cherry tomatoes, and avocado. Add the chopped cilantro, lime juice, cumin, smoked paprika, and garlic powder. Mix gently until all ingredients are well combined. Season with additional salt and pepper to taste. Set aside.

      Grill the Steaks: Preheat your grill or grill pan over medium-high heat. Lightly brush the grill grates with olive oil to prevent sticking. Place the seasoned steaks on the hot grill. Cook for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Use a meat thermometer to check for an internal temperature of 130°F for medium-rare.

        Rest and Slice: Once done, remove the steaks from the grill and let them rest for at least 5 minutes. This allows the juices to redistribute. After resting, slice the steaks against the grain into thin strips.

          Assemble the Salad: On individual plates, create a bed of mixed greens. Top with generous portions of the corn salsa. Arrange the sliced steak on top of the salsa, allowing the juices to mix.

            Serve: Optionally, drizzle with additional lime juice or a dollop of sour cream for extra creaminess. Serve immediately and enjoy your fresh and vibrant grilled steak & corn salsa salad!

              Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings