He’s part Sicilian, just like me! But that’s not why I like and follow Chef Michael Symon. I love his approach to cooking. He’s passionate about simple, straight-forward and approachable dishes with bold flavors that any home cook can master. Symon’s Chili Lime Creamed corn with Garden Tomatoes is so simple yet bursting with Southwestern flavors. The Grilled Flank Steak with Corn and Bacon salad is just as delicious! Enjoy them both the Symon way!

Print Recipe

Chili Lime Creamed Corn and Grilled Flank Steak

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

Ingredients

For the Chili Lime Creamed Corn:

• 2 tablespoons olive oil
• 4 ears sweet corn, husked, kernels cut from the cobs
• 1 tablespoon chile-lime seasoning (such as Tajin)
• juice and zest of 1 lime
• 1 jalapeno, seeded and minced
• 2 cloves garlic, minced
• salt and pepper to taste
• 1/2 cup Mexican crema or sour cream
• 2-3 large heirloom garden tomatoes, cut into 1/4-inch-thick slices
• 2 scallions, thinly sliced

For the Grilled Flank Steak:

• 2 pounds flank steak
• Kosher salt and freshly ground black pepper
• 4 tablespoons olive oil
• 1/2 pound thick-cut bacon, diced
• 4 ears sweet corn, kernels cut from the cob (about 3 cups)
• pinch of crushed red pepper flakes
• 2 tablespoons sherry vinegar
• 2 cups loosely packed arugula
• 1 small red onion, thinly sliced
• 1/2 cup water

• 1 small red onion thinly sliced
• 1/2 cup water

Servings Ingredients For the Chili Lime Creamed Corn: 2 tablespoons olive oil 4 ears sweet corn, husked, kernels cut from the cobs 1 tablespoon chile-lime seasoning (such as Tajin) juice and zest of 1 lime 1 jalapeno, seeded and minced 2 cloves garlic, minced salt and pepper to taste 1/2 cup Mexican crema or sour cream 2-3 large heirloom garden tomatoes, cut into 1/4-inch-thick slices 2 scallions, thinly sliced For the Grilled Flank Steak: 2 pounds flank steak Kosher salt and freshly ground black pepper 4 tablespoons olive oil 1/2 pound thick-cut bacon, diced 4 ears sweet corn, kernels cut from the cob (about 3 cups) pinch of crushed red pepper flakes 2 tablespoons sherry vinegar 2 cups loosely packed arugula 1 small red onion, thinly sliced 1/2 cup water 1 small red onion thinly sliced 1/2 cup water

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

For the Chili Lime Creamed Corn:

1. In a cast iron or heavy skillet on high heat, add the olive oil. When hot, add the corn, chili-lime seasoning, lime zest, jalapeño, garlic, salt and pepper to taste. Cook, stirring, over high heat until the corn is slightly charred, 2 to 3 minutes. Add the crema, lime juice, cilantro and more salt and pepper to taste. Cook just until it’s warmed through, 1 to 2 minutes. Remove from the heat. Place tomato slices onto a serving dish and season with salt and a drizzle of olive oil. Spoon the corn mixture over the top of the tomatoes. Garnish with the scallions.

For the Grilled Flank Steak:

1. Preheat a grill or grill pan to medium-high heat. Season the steak on both sides with salt and black pepper. Drizzle with 3 tablespoons of the olive oil, put on the grill, and cover. Cover and cook until nicely charred and the meat releases from the grill, about 3 minutes. Flip and cook until medium-rare, about 2 minutes. In a large skillet over medium-high heat, add the remaining 1 tablespoon olive oil and the bacon and cook until almost crisp, about 2 minutes. Don’t drain off the fat. Add the corn and cook for 2 minutes. Add the red pepper flakes and 1/2 cup water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Stir in the vinegar. Taste and adjust the seasoning, adding salt and black pepper as needed. Remove the steak to a cutting board and let rest. Slice against the grain. Top with the corn and bacon, arugula, and onion and serve.

Share this Recipe