Smoky, juicy, and bursting with peak-summer flavor — this Grilled Steak & Corn Salad is a vibrant main dish that balances charred sweet corn, tender steak, crisp greens, and a zippy creamy chipotle dressing. It’s the perfect salad for warm nights and backyard dinners.
Start by making the dressing: To a blender, add all of the dressing ingredients and blend on high until smooth. Taste and add more salt if desired. Refrigerate until ready to serve.
Heat your grill (or a cast iron skillet) to medium high heat.
Prepare the steak and corn: In a small bowl, stir together the Everyday Cooking Oil, chili powder, salt, and pepper. Place the steak on a plate and pour half the olive oil mixture on top, using your hands to rub it all over both sides. Place the corn on another plate and rub the other half of the olive oil mixture all over.
Grill the steak for 4-5 minutes per side, or to your preferred doneness. Let steak rest for 10 minutes on a cutting board while you grill the corn until it’s charred on all sides.
Thinly slice the steak. Cut the corn kernels off the cobs. (It’s easiest if you lay the corn down on the cutting board and use a sharp knife to cut between the kernels and the cob.)
On a large platter, arrange the chopped romaine lettuce, charred corn, sliced steak, sliced avocado, and pickled red onions. Drizzle the dressing all over, then top with the cotija cheese and chopped cilantro. Dive in immediately!
