Salads aren’t usually my main content, though I eat them all the time. Most of the time they’re the everyday kind — iceberg lettuce, a few veggies, maybe cheese, croutons and dressing. The sort you get at a restaurant before your meal. Still, I love experimenting and often find inspiration from beautiful salads I see online and on TV. Today I raided my produce drawer and created something I can’t stop thinking about: this Grilled Steak and Roasted Corn Salad. It blew me away. Tender grilled filet mignon, sweet roasted corn, crisp vegetables and a cajun-honey vinaigrette that you’ll want to sip — it’s that good. If this were on a restaurant menu I’d order it every time. Here’s how I made it.
Try these other great salads too!
Taco Pasta Salad
Cheese Tortellini Pasta Salad
Chicken Salad with Grapes and Almonds
Grandma’s Old Fashioned Potato Salad
Sunshine Broccoli Supreme Salad
Italian Pasta Salad
Warm Couscous Salad with Chicken, Bacon and Green Beans
What you will need to make Grilled Steak and Roasted Corn Salad
- Red bell pepper
- Green bell pepper
- Red onion
- Jalapeño (optional)
- Corn on the cob
- Can of black beans
- Avocado
- Cilantro (optional)
- Filet mignon (or another steak cut, chicken breast, or omit meat)
- Salt and pepper
- Olive oil
- Limes
- Honey
- Cajun seasoning
How to Make Grilled Steak and Roasted Corn Salad:
Start by brushing two ears of sweet corn with olive oil and seasoning them with salt, pepper and a light sprinkle of cajun seasoning. Roast them in an air fryer at 400°F for 12–15 minutes, or grill at about 375°F for a similar time until the kernels are tender and slightly charred.
While the corn cooks, dice the red onion and bell peppers into small, even pieces. Chop the jalapeño if using, and dice one or two avocados. Finely chop a handful of cilantro if you enjoy its flavor — otherwise leave it out.
When the corn is cooked, use a sharp knife to carefully remove the kernels from the cob. Place the kernels in a bowl to cool slightly before adding to the salad.
For the Dressing:
Whisk together 1/2 cup olive oil, the juice of 1–2 limes (adjust to taste), 1/3 cup honey, 1 tsp salt and about 1/2 tsp cajun seasoning. The balance of sweet honey and citrus with the smoky, spicy cajun seasoning makes this dressing stand out — it brightens the corn and complements the steak.
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For the steak, rub each filet with a little olive oil and season with salt and pepper. Heat a cast-iron skillet or grill over medium-high heat and cook the filets to your preferred doneness. Let them rest briefly, then slice or chop into bite-sized pieces.
To assemble, combine the diced vegetables, black beans, avocado and cilantro in a large bowl. Add the roasted corn and the chopped steak. Pour the dressing over everything and toss gently but thoroughly so the dressing coats each ingredient. Serve immediately and enjoy.
If you make this recipe, please leave a comment and a rating — I love hearing from you and it helps a lot. Thank you!
Grilled Steak and Roasted Corn Salad
Pin Recipe
Ingredients
Veggies
- 1/2 Red onion, diced
- 1/2 Red bell pepper, diced
- 1/2 Green bell pepper, diced
- 15 oz Can of black beans, rinsed and drained
- 1 Jalapeño, diced optional
- 1-2 Avocados, diced
- 1/2-1 Bunch Cilantro, finely chopped
For the Corn
- 2 Ears of fresh corn on the cob
- Salt and pepper
- Cajun seasoning
For the Dressing
- 1/2 Cup Olive oil
- 1/3 Cup Honey
- 2 Limes, juiced
- 1 tsp Salt
- 1/2 tsp Cajun seasoning
For the Steak
- (2) 4 oz Filet mignons (or another tender steak) Chicken works well too, or omit the meat.
- 1 tsp Olive oil
- Salt and pepper
Instructions
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Brush the corn with olive oil and season with salt, pepper and a small amount of cajun seasoning. Air fry at 400°F for 12–15 minutes or grill at 375°F for a similar time.
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Chop all vegetables into small, uniform pieces and place them in a large bowl.
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Mix the dressing until well combined.
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Rub the steak with olive oil, season with salt and pepper, then cook in a hot cast-iron skillet or on the grill to desired doneness. Let rest and cut into bite-sized pieces.
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Assemble the salad: combine veggies, beans, corn, avocado, cilantro and steak. Pour the dressing over and toss gently. Serve immediately.