Grilled and raw corn salad with chipotle steak
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Grilled and raw corn salad with chipotle steak
Sweet and smoky chipotle pairs nicely with grilled corn salad in this speedy midweek meal
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
345Kcal
Fat
19gr
Saturates
4gr
Carbs
10gr
Sugars
6gr
Fibre
4gr
Protein
31gr
Salt
0.3gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 1tspchipotlepaste,plus¼tspextra
- 1tspsunfloweroil
- 2corncobs
- 225gsirloinsteak,trimmed
- juiceof1lime,pluswedgesorslicestoserve
- 2tbspoliveoil
- ½shallot,finelysliced
- ahandfulofcoriander,halffinelychopped,halfroughlychopped
- 1sweetpointedredpepper,deseededandsliced
- 75gsugarsnaps,halved
- 50gbabyleafspinach
Step by step
- Preheat a griddle pan to high. Mix 1 teaspoon of the chipotle paste with the sunflower oil until combined and brush this over one of the corn cobs and the steak. Season lightly.
- Griddle this corn cob for 5-6 minutes, until just tender, turning regularly. Remove from the griddle and set aside. Cook the steak for 2-3 minutes each side (depending on thickness). Set aside to rest for 5 minutes.
- Mix the lime juice with the olive oil, shallot, the finely chopped coriander and ¼ teaspoon chipotle paste. Season to taste. Carefully slice the kernels off both the cooked and raw corn cobs.
- Toss the corn with the roughly chopped coriander, red pepper, sugar snaps and spinach. Slice the steak thinly and serve on top of the salad, with the dressing drizzled over. Add lime slices or wedges to serve, if you like.
