Grilled Steak with Fresh Corn Salad

I love corn. I mean really, REALLY love corn. Off the cob, on the cob, plain, buttered, in a salad or in a soup. I just LOVE corn. As soon as it hits the markets, I’m buy up as much as I can. I eat my fill during the season but the cravings start in early winter. Luckily, I freeze several quarts and put up jars of corn salsa to keep me satisfied until the following summer.

Corn chowder is one of my all time favorite recipes, but with the heat we’ve been experiencing this summer, a hot soup isn’t on the top of my list. Grilled steak with buttery corn on the cop is an easy go to but sometimes I want to make things a bit fancier. This corn salad is bright with color and flavor, celebrating the summer’s bounty. A touch of red wine vinegar adds a nice kick of acidity and the creamy avocado brings everything together.

Toss corn, green pepper, tomato and chopped basil with red wine vinegar and a pinch of sea salt to taste. Gently stir in avocado basil, being careful not to bruise.

To serve, grill about a pound and a half of your favorite cut of steak (I LOVE skirt or hanger) medium rare, slice thinly across the grain and divide among 4 plates. Serve with corn salad and enjoy immediately.

Like Loading...