In the summer I only want meals that are light and fresh, but still filling, and this bowl is perfect. The creamed corn is the “carb” of this bowl, but still feels light and fresh from all the fresh sweet corn. The steak is cooked to perfection and filling, and the cucumber pickle salad is the perfect salad to tie it all together. This one is already a staple for me and I can’t wait for you to try it!

ingredients needed for this steak and creamed corn bowl

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steak and creamed corn bowl

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Main Course

Servings 2 – 3 servings

ingredients

  

steak

• 1 pound steak (i like new york strip or ribeye)
• kosher salt and black pepper to taste
• 1 tablespoon avocado oil or any high smoke point oil

cucumber pickle salad

• 1 english cucumber
• 1/2 cup pickles (i like bread and butter, but dill is great too!)
• 1/4 cup pistachios chopped
• 2 tablespoons fresh dill chopped
• 1 garlic clove grated
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar
• 1 teaspoon honey
• 1/2 teaspoon kosher salt

creamed corn

• 4 cobs of corn
• 1 shallot
• 2 garlic cloves minced
• 1 tablespoon olive oil
• 1 1/2 teaspoons dijon mustard `
• 1/2 cup heavy cream (or milk)
• 1 cup sharp white cheddar (or mozzarella) shredded

instructions

 

• Remove the steaks from their container. Season the steaks with salt and pepper on both sides then set aside.
• Prepare the cucumber salad. Slice the cucumber into small, bite-sized pieces. Chop the pickles into small chunks. Transfer both to a medium bowl. Add the pistachios, fresh dill, and minced garlic.
• Add the olive oil, red wine vinegar, honey, and salt. Stir to combine. Set aside.
• Mise the ingredients for the creamed corn: Cut the corn off the cobs. Dice the shallot. Grate the garlic. Set aside.
• Cook the steak: Heat a large dutch oven or stainless steel pan over medium-high heat. Add the avocado oil. Once hot, add the steak and cook on each side for 2-3 minutes, until deeply seared. For a medium rare finish, remove the steak when it hits 125F (it will continue to cook while it rests). Set it on a cooling rack or plate to rest for 10 minutes.
• While the steak rests, make the corn: Add the olive oil to a large pan over medium heat. Add the shallot and cook until tender, about 2 minutes. Add the garlic and cook for an additional minute. Add the corn and cook until tender, about 2 minutes.
• Turn the heat to low and add the dijon mustard and stir until combined. Add the heavy cream and cheese. Stir until the cheese has fully melted then remove from the heat.
• Slice the steak. To plate, add the corn, cucumber salad, then top with steak. Enjoy!