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Mexican Street Corn Steak Salad

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This Mexican Street Corn Steak Salad is an incredibly flavorful and deliciously hearty salad recipe. Juicy tender steak on top of a vibrant salad and a homemade Mexican Street Corn Salsa.

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins

Yield: 4-6 1x

Ingredients

Scale

For the Skirt Steak:

  • 1 1/2 pounds skirt steak
  • 2 tablespoons olive oil
  • Juice from 2 limes
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika

For the Street Corn Salsa:

  • 3 cups corn kernels (fresh, frozen, or grilled)
  • 1/3 cup Greek yogurt or mayo
  • Juice from 1 lime
  • 1/3 cup crumbled cotija cheese
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon chili powder
  • Pinch of kosher salt

For the Bowls:

  • 1 large head romaine lettuce, chopped
  • 1 pint cherry tomatoes, halved
  • 1 avocado, diced
  • 1 can black beans, drained and rinsed
  • Optional: cooked cilantro lime rice, tortilla strips or crushed tortilla chips, fresh cilantro, lime wedges
  • Dressing: personally I love using the street corn salsa and squeeze of lime, drizzle of olive oil for dressing here. But you can add in any you wish! A ranch would be fabulous too.

Instructions

Marinate the Steak:

  1. In a shallow dish or zip-top bag, combine olive oil, lime juice, garlic, chili powder, cumin, salt, and smoked paprika. Add skirt steak and toss to coat. Marinate for at least 30 minutes or up to 8 hours in the refrigerator.

Make the Street Corn Salsa:

  1. If using frozen corn, sauté it in a skillet for 5-6 minutes until lightly charred. Let cool slightly.
  2. Add corn to a bowl with Greek yogurt, lime juice, cotija, cilantro, chili powder, and salt. Mix well and set aside.

Cook the Steak:

  1. Heat a grill pan, cast iron skillet, or outdoor grill over medium-high heat.
  2. Cook skirt steak for about 3-4 minutes per side for medium-rare, depending on thickness (usually 145 degrees F). Transfer to a cutting board and rest for 10 minutes before slicing thinly against the grain.

Assemble the Bowls:

  1. Fill bowls with romaine and rice if using. Top with black beans, tomatoes, avocado, sliced skirt steak, and a generous scoop of street corn salsa.
  2. Finish with tortilla strips, fresh cilantro, and plenty of lime juice.

Notes

  • Want even more street corn vibes? Add extra cotija and a sprinkle of Tajín before serving.
  • Grilling the corn and steak outdoors gives this recipe amazing summer cookout energy.
  • Leftover steak is delicious tucked into tacos, quesadillas, or wraps the next day.
  • For a high-protein version, swap the rice for extra lettuce and add a scoop of Greek yogurt on top.
  • Author: Rachel Mansfield

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