A perfect light Summer meal. Caramelized and charred sweet corn seasoned with jalapeno peppers, rings of shallots and lime juice. Top with grilled flank steak and you’ve got an easy, breezy fresh dinner.
Yay for fresh sweet corn season. And Colorado delivers top notch kernels. A short drive northeast of town to the Brighton area to true farmers’ markets like Palombos Farmer’s Market where you can purchase some of the best produce in the state. Or if you live on the Western Slope near Olathe, you have access to Olathe Sweet Corn, boasting the best corn in the entire United States of America. They even have The Olathe Sweet Corn Festival to celebrate their claim to fame. It seems from anywhere in Colorado that sweet corn hails, I could eat it every single day that it’s in season. Let’s take a look at a way to make a version of Mexican Style Street Corn off the cob.
Why not turn that sugary fresh corn into a meal along with grilled flank steak? By frying it until it’s caramelized and starting to brown itself into bliss, it may just be the best thing I’ve ever tasted. And, my attendance at Culinary School has renewed my passion for shallots which worked beautifully in this recipe. Those beautiful little bulbs that are a cross in flavor between an onion and garlic bring a savory flavor to this dish, and the rings of jalapeno a zesty heat. A squeeze of lime juice brightens it up and brings the flavor level over the top. Topped with a little sprinkle of salty Cotija cheese and some slices of grilled flank steak and you got a complete meal with fabulous flavor. And it’s easy.
Don’t just serve this dish in the Summer months. Keep this one in your back pocket for when the snow is flying. Armed with a grill pan for the flank steak, a bag frozen corn and you can enjoy this easy meal any time of year.
Frying the sweet corn in butter until caramelized and starting to brown, brings the flavor to a whole new level. Add shallots, jalapeno and lime juice for a kicked up side dish.
- 14 ounces sweet corn kernels removed from cob. Or frozen corn
- 2 Tablespoons unsalted butter
- 1 large shallot peeled, thinly sliced into rings
- 1 medium jalapeno pepper top, seeds and veins removed and thinly sliced into rings
- juice from one lime
- Kosher salt
- Freshly ground black pepper
- 2 ounces Cotija cheese , crumbled
- 1/4 cup cilantro leaves with tender stems
- 1 pound Flank Steak
Heat butter in a medium large sauce pan until it melted and bubbly over a medium-high heat. As soon as the bubbles subside, add the corn. Turn heat down to medium and cook for about 5 minutes, stirring regularly. Add the shallots and the rings of jalapeno. Continue cooking until corn starts to brown.
In the meantime, light a grill to 500 degrees. Turn down to 350 degrees. Simply salt and pepper the flank steak and cook on each side for about 5 - 6 minutes. Tent to keep warm. When ready to serve, slice against the grain.
When the corn looks browned and caramelized, and jalapeno and shallots are tender, remove from heat and squeeze on the lime juice. Add a serving of the corn to a dinner plate and top with a slice of grilled flank steak. Sprinkle with Cotija cheese.
Don't just save this dish for the Summer months. Armed with a grill pan for the flank steak, frozen corn will work beautifully for this recipe.
Looking for more Easy Grilled Flank Steak Dinner Ideas? Take a look at:
Grilled Flank Steak with Charred Sweet Corn, Shallots and Jalapeno … It’s what’s for Dinner