The Summer Steak and Grilled Corn Salad is a vibrant, protein-packed dish that combines smoky grilled corn, tender steak, and fresh herbs. Ideal for picnics or light lunches, this recipe highlights summer produce and supports dietary needs without pork or alcohol.
| Prep Time | 25 minutes |
| Cook Time | 35 minutes |
| Total Time | 1 hour |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | American/Mexican |
Why This Recipe Works
Balancing smoky, tangy, and creamy flavors, this salad offers a satisfying texture contrast. Grilled corn’s sweetness complements zesty lemon dressing while avocado adds richness. Skirt steak’s robust marbling ensures juiciness without needing extra fat.
I tested this dish at a summer barbecue and noted how the cotija cheese enhanced the salad’s umami without heaviness. The 15-minute steak marination was crucial—skip it, and the flavor depth drops significantly.
Ingredients
| Ingredient | Quantity | Notes with Alternatives |
|---|---|---|
| Skirt Steak | 1 lb | Cut into 2-3 pieces; flank steak works |
| Corn | 2 ears | Choose husked or in-shell; canned kernels skip grilling |
| Romaine Lettuce | 4 cups | Switch to baby spinach or arugula |
| Avocado | 1 medium | Use olive oil for a nutty substitute |
| Cotija Cheese | 1/2 cup | Feta or queso fresco are acceptable |
| Red Onion | 1/2 | Marinate to reduce sharpness |
| Chives | 1/4 cup | Swap with cilantro or parsley |
Step-by-Step Instructions
Marinate the Steak
- Chop skirt steak into 2-3 portions.
- Whisk olive oil, minced garlic, lemon juice, and salt in a bowl.
- Coat steak evenly and let rest 15-20 minutes.
Grill the Corn
- Oil corn husks or intact ears (skip if pre-husked).
- Preheat grill to 400°F (200°C).
- Grill 12 minutes, turning occasionally until charred.
- Cut kernels off the cob immediately after grilling.
Grill the Steak
- Heat grill to high for blackened crust.
- Cook 3 minutes per side for medium-rare; check internal temperature.
- Rest steak 10 minutes before cubing.
Prepare the Dressing
- Whisk olive oil, minced garlic, lemon juice, and salt in a jar.
- Refrigerate 15-30 minutes to thicken flavors.
Assemble the Salad
- Chop romaine into 1-2 inch pieces in a large bowl.
- Add cubed steak, grilled corn, diced avocado, marinated onion, cotija, and chives.
- Drizzle 1/3 of the dressing, toss gently, and adjust seasoning.
Chef Tips for Perfect Results
- Marinate steak fully: Under 15 minutes reduces flavor; overdressing masks the steak.
- Grill corn on coals: Direct heat creates char marks; avoid steaming if using canned kernels.
- Cut steak against the grain: This ensures tender bites even with higher doneness.
- Use room-temperature avocado
Summer Steak and Grilled Corn Salad with Cotija and Avocado
- Total Time: 60
- Yield: 4 servings 1x
- Diet: Halal
Description
A vibrant, smoky summer salad combining tender grilled steak, charred corn, and fresh herbs. Balanced by zesty lemon dressing, creamy avocado, and tangy cotija for a protein-packed, halal-friendly meal.
Ingredients
1 lb Skirt Steak
2 ears Corn
4 cups Romaine Lettuce
1 medium Avocado
1/2 cup Cotija Cheese
1/2 Red Onion
1/4 cup Chives
Extra virgin olive oil
Minced garlic
Lemon juice
Salt
Instructions
Chop skirt steak into 2-3 portions
Whisk olive oil, minced garlic, lemon juice, and salt in a bowl
Coat steak evenly and let rest 15-20 minutes
Oil corn husks or intact ears (skip if pre-husked)
Preheat grill to 400°F (200°C)
Grill corn 12 minutes, turning occasionally until charred
Cut kernels off the cob immediately after grilling
Heat grill to high for blackened crust
Cook steak 3 minutes per side for medium-rare; check internal temperature
Rest steak 10 minutes before cubing
Whisk olive oil, minced garlic, and lemon juice for dressing (add salt to taste)
Toss romaine lettuce with dressing
Top with grilled corn, steak cubes, avocado, cotija, and chives
Serve fresh or chilled
Notes
Use flank steak if unavailable
Canned corn works without grilling
Marinate red onion slices in 1 tablespoon vinegar for 15 minutes to reduce sharpness
Cilantro or parsley can replace chives
Queso fresco is an acceptable cheese substitution
- Prep Time: 25
- Cook Time: 35
- Category: trends
- Method: Grilling/Assembling
- Cuisine: American/Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 9g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg
