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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pat steaks dry with a paper towel.
Season both sides with paprika, cumin, coriander, chili powder, salt, and pepper, rubbing in with fingers and pressing into the steaks.
Drizzle olive oil over corn.
Place corn on grill, rotating frequently until sides are charred. Remove from grill to cool.
Grill steaks to desired pinkness. Remove from grill to rest.
Slice corn off of cob.
Combine corn, red onions, bell pepper, cilantro, black beans, lime juice, and a pinch of salt in a large bowl.
Slice steak and serve with corn salsa and rice.
Top with queso fresco, pickled red onions, and cilantro.
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For a spicier salsa, add diced jalapeños.
Let the steak rest for a few minutes after grilling to retain its juices.
Can I use a different cut of steak?
Yes, you can use any steak cut you prefer.
How can I make the salsa spicier?
Add diced jalapeños to the salsa for extra heat.
Is there a substitute for queso fresco?
You can use feta cheese as a substitute for queso fresco.
Can I prepare the salsa in advance?
Yes, you can prepare the salsa a few hours in advance and refrigerate it.
What if I don't have a grill?
You can use a grill pan on the stovetop to cook the corn and steak.
