This Steak and Corn Garnish is packed with all the flavors of summer, featuring juicy marinated steak topped with a fresh corn garnish loaded with herbs, feta, and tomatoes. Whether you serve it as a hearty salad, tucked into tacos, or on its own, this easy dinner is guaranteed to become a warm-weather favorite.
This Summer Steak Recipe – on repeat!
Any recipe that feels AND tastes like summer is a winner to me! I always see mayo-based corn salsas (and for a good reason, this midwestern gal loves me some Mexican Street Corn Dip)).
But to compliment a juicy grilled steak, we’re using summer sweet corn, a variety of herbs, and a handful of other ingredients to make an irresistible summer corn garnish!
This Steak and Corn recipe strikes the perfect balance between rich, savory flavors and bright, fresh ingredients. It’s impressive enough for backyard entertaining but simple enough to make on a weeknight when sweet corn is in season.
And if you’re looking for more steak recipes, also try this Guacamole Steak Salad or the Caprese Steak Salad, which I’m sure you’ll love, too!
Recipe Ingredients
- Steak – I used two Grass-Fed New York Strip Boneless Beef Steak
- Marinade – Made with soy sauce, hot honey mustard and salt + pepper.
- Veggies – In the corn garnish we’ll use corn stalks, cherry tomatoes, diced jalapeño, red onion, cilantro (or parsley if you hate cilantro!), and basil.
- Feta – Pairs SO well with corn.
- Dressing – A mix of honey, champagne vinegar, olive oil and limes!
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Swap the New York strip for ribeye, sirloin, flank steak, or even skirt steak.
- Chicken, fish or pork would be excellent with this umami mustard marinade.
- Replace the feta with cotija cheese or fresh mozzarella pearls.
- Add diced avocado just before serving for extra creaminess and color.
How to Make This Recipe
1. Up to 1-24 hours before grilling. Marinate the steak filets. In a plastic bag, place both filets and pour the rest of ingredients on top. Seal and massage around until everything is combined and well covered. Place in the refrigerator.
2. 30 minutes prior to grilling steaks, remove the bag from the refrigerator and allow the meat to come to room temperature.
3. Steam the corn. Heat water in a shallow skillet with a steamer basket. Once boiling, place the shucked corn on the cob in the basket and cover the pan with a lid. Steam for 4-6 minutes until corn kernels are plum, bright yellow can be easily pierced.
4. Once the corn is cooked, allow it to cool briefly. Then place a small bowl, upside down inside a larger bowl. Hold the corn on the cob upright on the small bowl. Use a knife to shave it down and then all of the corn is already in the bowl!! (such an easy hack!!)
5. Remove the smaller bowl and add the rest of the corn salsa ingredients to the bowl and toss together. Salt to taste!
6. Grill the steaks. Heat the grill to ~450-500°F and get it hot. Once the grill is hot, place the steaks on the grill and close. Grill for 3-4 minutes. Rule of thumb: if you cannot flip the steak easily with tongs, it needs longer on the first side. Flip and grill for another 2-3 minutes until meat thermometer reaches 130°F.
I like a medium-rare/medium temperature steak when removing from the grill as it will rest for 10 minutes and continue cooking.
7. After 10 minutes of resting, cut the against the grain of the steak into thin slices. To do so, locate the muscle fibers running through the meat, orient your knife perpendicular (90°angle) to the fibers and slice.
8. Serve steak with corn salsa – as a topping, in a salad, in between taco shells, or all of the above!
PRO TIPS
- Marinade overnight if you’re able. It absorbs SO much more flavor!!
- Resist the urge to slice the steak immediately. Let it rest for at least 10 minutes after grilling so the juices redistribute and every bite stays tender.
Recipe FAQs
Store leftover steak and corn salsa separately in airtight containers in the refrigerator for up to 3 days. Keeping the components separate helps the corn stay crisp and prevents the steak from becoming soggy. Leftover Steak and Corn is delicious cold over salads or reheated gently in a skillet.
Fresh corn on the cob will give you the best flavor and texture, especially during the summer months, but frozen corn works well in a pinch. Just thaw and drain it completely before mixing the salsa.
New York strip offers a great balance of tenderness and flavor, but ribeye, sirloin, flank steak, and skirt steak are all delicious options. Choose whichever cut fits your budget and grilling preference.
Serving suggestions
We served it with shredded lettuce and caramelized onions and kind of turned it into a steak salad with corn salsa situation. Super yummy!
This recipe would also pair well with these Smashed Potatoes, grilled zucchini, green beans or some Street Corn Brussel Sprouts.
More Recipes You’ll Love
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Steak and Corn Garnish
Equipment
- skillet
- Grill (Ninja Foodi Grill equivalent)
- Mixing Bowl
- Rubber Spatula
- Meat Thermometer
- cutting board + knife
Ingredients
Steak
- 2 Grass-Fed New York Strip Boneless Beef Steak, ~10 oz each
- ¼ cup low sodium soy sauce
- 2 tbsp hot honey mustard
- ½ tsp sea salt
- ¼ tsp cracked black pepper
Corn Garnish
- 4 corn stalks, shucked
- 1 cup cherry tomatoes, diced
- ½ jalapeno, finely diced
- ½ cup feta cheese, crumbled
- ¼ cup red onion, diced
- ½ cup cilantro, finely diced
- ¼ cup basil, chiffonade
- 1 tbsp honey
- 1 tbsp champagne vinegar
- 1 tbsp olive oil
- ½ lime, juiced
Instructions
- Up to 1-24 hours before grilling. Marinate the steak filets. In a plastic bag, place both filets and pour the rest of ingredients on top. Seal and massage around until everything is combined and well covered. Place in the refrigerator.
- 30 minutes prior to grilling steaks, remove the bag from the refrigerator and allow the meat to come to room temperature.
- Steam the corn. Heat water in a shallow skillet with a steamer basket. Once boiling, place the shucked corn on the cob in the basket and cover the pan with a lid. Steam for 4-6 minutes until corn kernels are plum, bright yellow can be easily pierced.
- Once the corn is cooked, allow it to cool briefly. Then place a small bowl, upside down inside a larger bowl. Hold the corn on the cob upright on the small bowl. Use a knife to shave it down and then all of the corn is already in the bowl!! (such an easy hack!!)
- Remove the smaller bowl and add the rest of the corn salsa ingredients to the bowl and toss together. Salt to taste!
- Grill the steaks. Heat the grill to ~450-500°F and get it hot. Once the grill is hot, place the steaks on the grill and close. Grill for 3-4 minutes. Rule of thumb: if you cannot flip the steak easily with tongs, it needs longer on the first side. Flip and grill for another 2-3 minutes until meat thermometer reaches 130°F.
- I like a medium-rare/medium temperature steak when removing from the grill as it will rest for 10 minutes and continue cooking.
- Cut the against the grain of the steak into thin slices. To do so, locate the muscle fibers running through the meat, orient your knife perpendicular (90°angle) to the fibers and slice.
- Serve steak with corn salsa – as a topping, in a salad, in between taco shells, or all of the above!
