There’s something timeless about a perfectly grilled steak — the smoky char, the tender pink center, the satisfaction of that first juicy bite. But what really elevates it for me is what you serve alongside. I created this recipe on a warm summer night when I wanted something a little brighter, fresher, and full of color. I had sweet yellow corn from the farmers market, some ripe tomatoes, and jalapeños growing in a container garden — and from there, this fresh corn salsa was born.

Now, it’s my go-to anytime I’m grilling steak. The salsa adds the perfect contrast: sweet corn, tangy tomatoes, crisp red onion, a hit of jalapeño heat, and a splash of lime juice. It’s one of those dishes that feels simple, yet layered and restaurant-worthy. I serve it straight off the grill, family-style, and every time, there are zero leftovers.

Why You’ll Love This Recipe:

Restaurant-quality at home – Juicy grilled steak with a bright, fresh topping
Naturally gluten-free and low-carb – Clean, whole ingredients
Perfect for summer – Corn salsa is fresh, colorful, and seasonal
Easily customizable – Adjust spice levels or swap ingredients to suit your taste
Meal-prep friendly – Salsa can be made ahead, steak grills in minutes

Ingredients List:

steak (ribeye, NY strip, flank, or skirt)
olive oil
salt
black pepper
garlic powder
yellow corn kernels (fresh, grilled, or thawed frozen)
diced tomatoes (cherry or Roma work well)
red onion
jalapeño
fresh cilantro
lime
Optional: steak seasoning or smoked paprika

There Are 3 Steps To Making This Recipe:

Step 1: Prepare the Corn Salsa

In a medium bowl, combine the corn, tomatoes, red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste. Let sit for 10–15 minutes to let the flavors meld. Chill until ready to serve or keep at room temperature if serving soon.

Step 2: Grill the Steak

Remove the steak from the fridge 30 minutes before grilling. Pat dry with paper towels. Rub both sides with olive oil, then season generously with salt, pepper, garlic powder, and optional steak seasoning. Preheat your grill (or grill pan) to high heat. Grill the steak for about 4–5 minutes per side for medium-rare, depending on thickness (use a meat thermometer if needed – 130–135°F for medium-rare). Transfer to a plate, tent with foil, and rest for 5–10 minutes before slicing.

Step 3: Serve

Slice steak against the grain and serve topped with generous spoonfuls of corn salsa. Garnish with extra cilantro or a drizzle of olive oil, if desired. Serve with tortilla chips, rice, or grilled vegetables for a full meal.

Tips to Make This Recipe Your Own:

Add avocado: Diced avocado brings creaminess to the salsa.
Make it citrusy: Add orange or lemon juice alongside lime for a tropical twist.
Char your corn: Grill or broil corn for a smoky flavor before making the salsa.
Make it a bowl: Serve over rice, quinoa, or salad greens for a full meal.
Switch the protein: This salsa also pairs well with grilled chicken, pork chops, or even tofu.

Storage Tips:

Corn Salsa: Store in an airtight container in the fridge for up to 3 days. Great as leftovers with chips or mixed into salads!
Cooked Steak: Store leftovers in a sealed container for up to 3–4 days. Reheat gently in a skillet or slice cold over a salad.
Make ahead: You can prep the salsa a few hours in advance and grill the steak just before serving.

Substitution Tips:

Steak cut: Flank, skirt, sirloin, or ribeye all work well. Use what’s available or fits your preference.
Corn: Fresh grilled corn adds smokiness, but frozen or canned (drained) work in a pinch.
Tomatoes: Swap tomatoes for diced mango or peach for a sweeter spin.
No cilantro? Use fresh parsley or green onion instead.
Lower heat: Skip jalapeños or substitute with bell pepper for a mild version.

Final Thoughts:

This grilled steak with corn salsa is everything I want in a summer meal — satisfying, fresh, and packed with bold flavor. The hot-off-the-grill steak meets the cool, zesty salsa in perfect contrast, and every bite feels like a celebration of the season.

It’s casual enough for a weeknight dinner but feels elevated enough to serve guests. You can plate it beautifully or serve it straight from the cutting board with chips and cold drinks on the side. Either way, it’s a recipe that delivers.

So fire up the grill, grab a sharp knife, and don’t forget to save a scoop of that corn salsa for yourself before the platter’s wiped clean!

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