Prepare the ingredients for this easy salad before you head to the grill with the steak. That way, you can mix together the corn salad and serve it at once, while the taste is still bright and summery.
Combine garlic, 1 teaspoon oil and 1/4 teaspoon salt in a small bowl. Rub the mixture on both sides of steaks. Place the steaks and corn on the grill. Grill the steaks 2 to 4 minutes per side for medium-rare. Let them rest while the corn finishes cooking. (The steaks will continue to cook while resting.) Grill the corn, turning to cook all sides, until some of the kernels are slightly charred, 8 minutes total. Let stand until cool enough to handle, about 5 minutes.
Remove the kernels from the cobs using a sharp knife. Combine the corn, tomatoes and bell pepper in a medium bowl; stir in basil, vinegar, the remaining 2 teaspoons oil and 1/4 teaspoon salt. Slice the steaks and serve with the corn salad.
373 calories;12 g fat(3 g sat); 5 g fiber; 38 g carbohydrates; 34 g protein; 105 mcg folate; 74 mg cholesterol; 14 g sugars; 0 g added sugars; 1546 IU vitamin A; 46 mg vitamin C; 36 mg calcium; 3 mg iron; 379 mg sodium; 1047 mg potassium
The Salad makes this Meal
This salad is unique and incredible. I boyfriend ate 3 servings of salad while we both agreed the seasoning for the steak isnt enough. I would add some pepper and steak sauce. Other than that awesome recipe.
Pros: salad is amazing
Cons: steak could use a bit more seasoning
October 13, 2010
Served this at a barbeque with the jicama apple slaw - really fine meal loved by all.
August 13, 2010
I added some fresh baby spinach leaves and shredded italian cheese mix to the salad. Wish I had picked up a fresh baguette to go with this great, easy dinner!
June 21, 2010
By: EatingWell User
The fresh corn salad with the steak was delicious. I added some mushrooms on top of the steak and it made for a well balanced and colorful meal. I wish I knew the calorie count for the corn salad only.