Go Back
In the world of culinary delights, few dishes can boast the vibrant colors and bold flavors of a Sizzling Steak & Corn Salsa Salad. This recipe harmoniously combines tender, juicy ribeye steaks with a refreshing and zesty corn salsa, all beautifully arranged atop a bed of mixed greens. Whether you're hosting a summer gathering or simply looking for a satisfying weeknight dinner, this salad not only tantalizes the taste buds but also brings a burst of freshness and nutritional benefits to the table.

Grilled Steak & Corn Salsa Salad

Discover the vibrant and bold flavors of Sizzling Steak & Corn Salsa Salad, where tender ribeye steaks meet zesty corn salsa atop mixed greens. Perfect for summer gatherings or weeknight dinners, this dish combines fresh ingredients for a taste sensation that's both satisfying and nutritious. From mastering grilling techniques to balancing flavors, learn how to create a stunning salad that impresses at any table. Dive into this culinary adventure and elevate your dining experience!
Print Recipe Pin Recipe

Ingredients
  

2 ribeye steaks (approximately 8 oz each)

1 tablespoon of olive oil

Salt and freshly ground black pepper, to taste

1 cup corn kernels (preferably fresh, but frozen will work too)

1 large red bell pepper, diced

1 small red onion, finely diced

1 jalapeño pepper, seeded and minced

1 cup cherry tomatoes, sliced in half

1/4 cup fresh cilantro, chopped

Juice of 2 fresh limes

1 teaspoon ground cumin

1 teaspoon smoked paprika

6 cups mixed salad greens (such as arugula, spinach, or your favorite mix)

Optional: Slices of ripe avocado for garnish

Instructions
 

Prepare the Steaks: Begin by preheating your grill to high heat. Rub the ribeye steaks thoroughly with olive oil, then season both sides generously with salt and freshly ground black pepper. Allow the steaks to sit at room temperature for 15-20 minutes to enhance the flavor and promote even cooking.

    Grill the Steaks: Once the grill is hot, place the steaks on the grill grates. Cook them for about 4-5 minutes on each side to achieve a medium-rare doneness. Adjust the cooking time if you prefer your steak more well-done. After grilling, remove the steaks from the heat and let them rest for about 5 minutes to allow the juices to redistribute.

      Cook the Corn Salsa: While the steaks are resting, heat a skillet over medium heat. Add the corn kernels and cook them, stirring occasionally, until they develop a slight char and become tender, about 5-7 minutes. This adds a delightful depth of flavor to the salsa.

        Combine Ingredients: In a large mixing bowl, combine the charred corn, diced red bell pepper, diced red onion, minced jalapeño, halved cherry tomatoes, and chopped cilantro. Squeeze in the lime juice, then add the ground cumin and smoked paprika. Season to taste with salt and black pepper. Toss the mixture gently but thoroughly to ensure the flavors meld together.

          Assemble the Salad: On a large serving platter or in individual bowls, create a bed of mixed salad greens. Slice the grilled steaks against the grain into thick bite-size strips and lay them on top of the greens. Generously spoon the vibrant corn salsa over the steak, ensuring it’s well-covered.

            Final Touches: If using, arrange slices of avocado on top for a creamy richness that complements the dish. Drizzle a little extra lime juice over the salad for added zest if desired.

              Serve: Serve the Sizzling Steak & Corn Salsa Salad immediately while everything is fresh, delicious, and bursting with flavor!

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