When I’m craving something hearty but still light and vibrant, this corn and steak salad is my go-to. The smoky char on the grilled steak, the sweetness of summer corn, and the crunch of fresh veggies—it’s the kind of meal that hits all the right notes. It feels like a backyard BBQ and a wholesome dinner rolled into one bowl. And let’s be honest: when steak is involved, it doesn’t take much convincing to dive in.
This corn and steak salad comes together with minimal fuss and maximum flavor. The grilled corn adds a touch of caramelized sweetness, while juicy cherry tomatoes and creamy avocado balance out the richness of the meat. Toss it all in a zesty lime dressing, and you’ve got a complete dinner that works just as well for a quiet weeknight meal as it does for a summer dinner party. It’s high-protein, naturally gluten-free, and easy to prep ahead. Whether you’re trying to eat clean or just want a filling meal that won’t weigh you down, this one delivers.
Grilled Corn and Steak Salad with Avocado – Easy High-Protein Summer Dinner
Ingredients
For the Salad:
- 1 lb flank or skirt steak
- 2 ears corn or 1.5 cups kernels
- 5 oz mixed salad greens
- 1 cup cherry tomatoes halved
- 1 avocado diced
- ¼ red onion thinly sliced
For the Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 1 tsp Dijon mustard
- 1 garlic clove minced
- ½ tsp smoked paprika
- Salt and black pepper to taste
Instructions
- Step 1: Prep the SteakPat the steak dry. Season with salt, pepper, and a little smoked paprika. Grill over medium-high heat 3–5 minutes per side for medium-rare. Rest 5–10 minutes before slicing against the grain.
- Step 2: Char the CornShuck your corn and grill it alongside the steak until lightly charred. Let it cool, then cut kernels off the cob.
- Step 3: Make the DressingIn a small bowl, whisk together olive oil, lime juice, mustard, garlic, paprika, salt, and pepper.
- Step 4: AssembleIn a large bowl, combine greens, sliced steak, corn, tomatoes, avocado, and red onion. Drizzle with dressing and toss gently.
Notes
Derek’s Pro Tips for the Best Corn and Steak Salad
- Rest the steak before slicing. After grilling, let your steak rest for 5 to 10 minutes so the juices redistribute. This ensures ultra-tender slices that stay juicy when mixed into the salad.
- Char the corn for deeper flavor. Whether using fresh or thawed frozen corn, give it a quick char in a hot skillet or on the grill. That caramelized edge brings out its natural sweetness and adds smoky depth.
- Slice the steak against the grain. Always cut steak thinly against the grain to break up tough muscle fibers and create tender, easy-to-chew bites.
- Top cold greens with warm steak. Layer warm, freshly sliced steak over chilled greens and veggies. The warm-and-cool contrast makes every bite pop with flavor and texture.
- Double up on the dressing. Make a second batch of vinaigrette and store it in the fridge—it’s perfect for future salads, roasted veggies, or even a quick marinade.
Recipe Overview
- Course: Lunch / Dinner / Salad
- Cuisine: American, Summer Grilling
- Skill Level: Easy
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
Nutritional Snapshot
- Calories: ~420 per serving
- Protein: 30g
- Carbohydrates: 22g
- Fiber: 4g
- Fat: 24g
- Cholesterol: 70mg
- Sodium: 180mg
What It Costs to Make
- Flank or Skirt Steak (1 lb): $8.00
- Corn (2 ears or 1.5 cups kernels): $1.50
- Mixed Greens (5 oz): $2.00
- Cherry Tomatoes: $1.75
- Avocado (1): $1.25
- Olive Oil, Lime Juice, Spices: $1.00
- Total Cost: ~$15.50
- Cost Per Serving: ~$3.88
Eating fresh doesn’t mean emptying your wallet.
Where This Recipe Came From
I first made this corn and steak salad on a scorching summer night when I didn’t want to turn on the oven. I had a couple of sirloin steaks ready for the grill, leftover grilled corn from the night before, and a fridge full of salad fixings. What started as a clean-out-the-fridge kind of dinner turned into something craveable.
Over the years, I’ve refined the marinade, upgraded the dressing, and added layers of flavor—from fresh herbs to crunchy lettuce and bursts of juicy tomato. It’s a flavor bomb in salad form. The kind of dish you can feel good about eating, but one that doesn’t feel like “just another salad.” And it’s become my secret weapon for impressing guests with minimal effort.
There’s something special about the way steak pairs with sweet corn and citrusy dressing. That combo taps into summer nostalgia, backyard dinners, and fresh garden ingredients. Whether I’m grilling on the weekend or just pulling this together on a busy Tuesday, it’s a dish that delivers every time.
Why It’s Worth Making Again
Fresh Flavor That Pops
This corn and steak salad hits every note—savory, smoky, sweet, creamy, and crisp. The char-grilled steak brings bold, meaty flavor to every bite, while fresh corn kernels add just the right amount of pop and sweetness. Add in juicy cherry tomatoes, red onion, and creamy avocado, and what you’ve got is more than a salad—it’s a craveable, texture-packed main dish that satisfies on every level. It’s the kind of meal you’ll find yourself making again just for the flavor payoff.
Protein Without the Heaviness
One of the best parts about this grilled corn and steak salad is that it’s high in protein and energy-boosting nutrients without relying on pasta, rice, or bread. You get lean, satisfying steak—rich in iron and B12—paired with nutrient-dense vegetables and healthy fats, making this a go-to option for low-carb dinners or clean eating resets. Whether you’re following a gluten-free lifestyle or just looking to eat lighter without losing flavor, this bowl has your back.
Quick Weeknight Dinner
Life moves fast, and this easy steak salad with corn is built for the rush. The steak cooks up in 10 minutes or less, the corn can be grilled or seared in a skillet, and the whole thing comes together in under 30. You can even marinate your steak or prep your veggies earlier in the day to shave off more time when it counts. It’s the kind of weeknight dinner that feels like a weekend reward.
Healthy, Real Ingredients
This isn’t some mystery mix of prepackaged greens and bottled dressing. This is real food made from whole ingredients: lean grilled beef, fresh vegetables, herbs, and a simple olive oil vinaigrette. You’re getting healthy fats from avocado and olive oil, fiber from the corn and tomatoes, and protein to keep you full longer. According to Cleveland Clinic, using extra virgin olive oil is a smart way to support heart health, thanks to its monounsaturated fat content that can help reduce inflammation and lower LDL cholesterol.
Whether you’re feeding the family, meal prepping for the week, or just craving something that feels both indulgent and nourishing, this corn and steak salad absolutely deserves a repeat.
Best Shared During
Backyard BBQs
This corn and steak salad is a game-changer for summer gatherings and backyard barbecues. The grilled steak adds a smoky, savory note, while the fresh corn and tomatoes keep it vibrant and refreshing. It holds up beautifully at room temperature, so you can serve it alongside burgers, kabobs, or grilled veggies without worrying about wilting greens or heavy sides. It’s the kind of grilled steak salad that disappears fast at the potluck table. Want to level it up? Add a sprinkle of cotija cheese and serve with lime wedges on the side.
Light Family Dinners
Looking for a high-protein dinner that won’t weigh you down? This one’s it. Easy to throw together on a busy weeknight but colorful and flavorful enough to impress at the table. It’s a satisfying family meal that feels special but doesn’t require hours in the kitchen. You can prep the dressing and slice the veggies while the steak rests—no wasted time. Plus, it’s naturally gluten-free, low in carbs, and rich in nutrients like vitamin C and potassium from the fresh ingredients.
Meal Prep Sundays
If you’re the kind of person who thrives on meal prep salad bowls, this one’s built for your fridge. Grill a couple of steaks, slice them thin, and keep them chilled in airtight containers alongside your roasted corn, cherry tomatoes, and dressing. The textures stay crisp, and the flavors even improve after a day in the fridge. This makes weekday lunches something you’ll actually look forward to. According to EatRight.org, planning meals with high-protein ingredients like beef helps reduce decision fatigue and supports balanced eating throughout the week.
Game Day Grazing
Ditch the chips and dip—this steak and corn salad bowl setup is a crowd-pleaser for game day spreads. Serve it buffet-style with toppings like shredded cheese, crushed tortilla strips, pickled onions, and chipotle ranch. It’s hearty enough to hold its own among wings and sliders but light enough that you won’t hit the food coma before halftime. Plus, with all the texture and bold flavor, no one will miss the greasy snacks.
What You’ll Need
For the Salad:
- 1 lb flank or skirt steak
- 2 ears corn (or 1.5 cups kernels)
- 5 oz mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 red onion, thinly sliced
For the Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
Ingredient Highlights
Flank Steak
Lean and grill-friendly, this cut soaks up marinade beautifully and slices thin.
Corn
Charred corn adds natural sweetness and bite. It’s also a good source of fiber and B vitamins, according to Nutritionix.
Avocado
Creamy richness balances the acidity and adds healthy fat.
Lime Vinaigrette
Brightens the whole dish without weighing it down.
How to Build It
Step 1: Prep the Steak
Pat the steak dry. Season with salt, pepper, and a little smoked paprika. Grill over medium-high heat 3–5 minutes per side for medium-rare. Rest 5–10 minutes before slicing against the grain.
Step 2: Char the Corn
Shuck your corn and grill it alongside the steak until lightly charred. Let it cool, then cut kernels off the cob.
Step 3: Make the Dressing
In a small bowl, whisk together olive oil, lime juice, mustard, garlic, paprika, salt, and pepper.
Step 4: Assemble
In a large bowl, combine greens, sliced steak, corn, tomatoes, avocado, and red onion. Drizzle with dressing and toss gently.
Derek’s Pro Tips
- Let steak rest before slicing to keep the juices in.
- Use fresh lime juice—bottled doesn’t hit the same.
- Double the vinaigrette and use it as a marinade or dipping sauce.
- Toss just before serving to keep everything crisp.
Flip the Script: Variations for the Corn and Steak Salad
Add More Veggies
While this corn and steak salad shines with its core lineup of grilled steak, fresh corn, and cherry tomatoes, it also invites creativity. Add in vibrant, crisp vegetables like bell peppers for a pop of color and crunch, cucumbers for cool contrast, or grilled zucchini to deepen the summer harvest vibe. These additions increase fiber, antioxidants, and hydration while keeping the salad satisfying and low in carbs.
Try a New Cheese
A little cheese can take this salad from good to unforgettable. If you want a tangy edge, crumbled feta is a no-brainer. For something creamy and rich, goat cheese adds decadence that complements the smoky grilled steak perfectly. And if you’re after savory depth, try thin shaved parmesan for a salty bite that melts just slightly into the warm steak slices. Each option adds a new flavor profile without overpowering the freshness of the produce.
Switch the Greens
You don’t have to stick with romaine or mixed greens. For a steak salad with bold greens, try peppery arugula for a slight bite that balances the richness of the meat and the sweetness of corn. Baby spinach works great too, especially if you’re after a nutrient boost—it’s high in iron and pairs beautifully with tangy vinaigrettes. Kale or butter lettuce also hold up well if you’re prepping the salad in advance.
Make It Dairy-Free
Going dairy-free? No problem. Just skip the cheese or swap it for a plant-based crumble. Also, be mindful of your dressing ingredients—mustards and vinaigrettes are often safe, but it’s worth double-checking the label. According to the U.S. Food and Drug Administration (FDA), many mustards are naturally dairy-free, making them a great base for clean, allergy-friendly salad dressings. A simple mix of olive oil, lemon juice, mustard, and herbs can keep your salad full of flavor with zero dairy.
Keep It Fresh
Storage Tips
- Store undressed salad and steak separately in airtight containers.
- Dressing stays good in the fridge for 5 days.
Reheat Tips
- For warm steak, microwave in 15-second bursts or quickly sauté.
- Avoid heating avocado or greens to keep them fresh.
Comfort Combo Ideas
- Creamy Garlic Penne Pasta
- Crispy Fried Pickle Spears with Creamy Ranch Dip
- Slow Cooker Chipotle Brisket Sliders
Explore more high-protein options from the recipe collections below:
Real Questions, Real Answers
Can I make corn and steak salad ahead of time?
Yes—meal prep steak and corn salad is totally doable. Grill your steak, slice it thin, and store it separately from your vegetables. Keep your dressing in a small container and combine everything just before serving. This keeps your greens crisp and your steak juicy.
What’s the best cut of steak for salad?
For tender steak salad recipes, opt for cuts like flank steak or skirt steak. They’re lean, cook quickly, and slice beautifully against the grain. Sirloin is another great option if you want something leaner with great flavor.
Is this corn and steak salad gluten-free?
Absolutely. All the core ingredients—corn, steak, tomatoes, avocado, and leafy greens—are naturally gluten-free. If you’re using a store-bought dressing or marinade, check the label to make sure it doesn’t contain soy sauce or wheat-derived ingredients.
What dressing pairs best with steak salad?
For this high-protein corn and steak salad, a zesty lime vinaigrette, balsamic glaze, or chipotle ranch works great. The acidity helps cut through the richness of the grilled steak and balances the sweetness of the corn.
Can I use frozen corn instead of fresh?
Yes. Just thaw it first, then quickly sauté or grill the corn to bring out a smoky, slightly caramelized flavor. It’s an easy substitute that still delivers great texture and taste.
Is corn and steak salad good for a high-protein diet?
Definitely. With lean grilled steak, corn, and healthy fats from avocado and olive oil, this salad delivers a strong protein punch without heavy carbs. According to Healthline, high-protein meals can help support muscle maintenance and longer satiety, especially when paired with fiber-rich vegetables.
How much protein is in steak salad?
That depends on the cut and portion of steak. For example, 4 ounces of grilled flank steak contains about 23–25 grams of protein, according to Nutritionix. Add in other protein-rich ingredients like avocado or even a hard-boiled egg, and your total goes even higher—perfect for those following a high-protein or low-carb lifestyle.
Can I eat steak salad cold?
Yes, it tastes great cold! This makes it an excellent option for healthy steak salad lunches or make-ahead dinners. Just store the ingredients separately, and mix when you’re ready to eat for the freshest results.
How do I keep steak juicy for salads?
To keep your steak juicy for salad recipes, rest the meat for at least 5–10 minutes after grilling before slicing. Always slice against the grain using a sharp knife for maximum tenderness. Overcooking is the biggest culprit for dry steak—aim for medium-rare to medium for best results.
What vegetables pair well with corn and steak salad?
Some of the best veggies to add to a grilled steak and corn salad include grilled zucchini, cherry tomatoes, red bell peppers, thinly sliced red onion, and even cucumbers for a refreshing crunch. These all balance the richness of the steak and the sweetness of the corn, creating a nutrient-dense, flavor-packed meal.
Final Stir
This corn and steak salad brings together everything I love about summer food—freshness, bold flavor, and that undeniable grilled magic. But what really makes it special is how easy it is to customize and make your own. Whether you want something light after a workout or need a crowd-pleaser for your next backyard hangout, this salad delivers.
And the best part? It’s hearty enough to satisfy but clean enough to keep you feeling good after. No complicated steps, no mystery ingredients—just real food, real flavor, and that smoky, zesty punch that keeps you coming back. Give it a try, make it your own, and let it be your go-to when you want to impress without the stress.
“Smoky steak, sweet corn, and crisp greens—every bite is summer in a bowl.” — Molly
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Charred corn, juicy steak, creamy avocado, and zesty lime vinaigrette come together in this fresh, high-protein salad you’ll want on repeat all summer long.
