A perfect light Summer meal. Caramelized and charred sweet corn seasoned with jalapeno peppers, rings of shallots and lime juice is a great topping for flank steak. Grilled Flank Steak with Charred Caramelized Sweet corn is 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.
More Easy Grilled Flank Steak Dinner Recipes
- San Juan Grilled Flank Steak Marinade, Flank steak is marinated overnight in a tangy spicy savory mix for flavor that comes alive on your grill.
- Grilled Flank Steak with Orange Ginger Marinade, Citrus inspired, the orange and ginger shine to brighten and deeply flavor this beefy cut of meat.
- Flank Steak with Chimichurri Sauce, Chimichurri sauce is bright zesty, herb packed sauce from Argentina that will blow you away. Also used as a marinade, the fresh vibrant flavors bring a zest of flavor to any type of meat.
- Tangy Grilled Flank Steak with Horseradish Cream Grilled Flank Steak with a marinade of apple juice, cider vinegar and rosemary makes this the best flank steak recipe we’ve found. And an incredibly easy grilled flank steak recipe for any weeknight dinner.
- Flank Steak with Onion Marmalade, Easy and irresistible with flavor, a treat for a weeknight meal.
- Grilled Flank Steak Fajitas, A recipe from the best Mexican Restaurant in Denver. It’s all about the marinade.
Grilled Flank Steak with Charred Corn, Shallot and Jalapenos
- 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.
Grilled Flank Steak with Charred Sweet Corn, Shallots and Jalapeno … It’s what’s for Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.