Description
This steak and creamed corn bowl combines juicy seared steak, creamy cheesy corn, and a refreshing cucumber pickle salad with pistachios and dill. It’s hearty yet fresh, with a perfect balance of richness, crunch, and tang — an elevated comfort meal that’s perfect for any occasion.
Ingredients
Scale
For the steak:
- 1 pound steak (New York strip or ribeye recommended)
- Kosher salt and black pepper, to taste
- 1 tablespoon avocado oil or any high smoke point oil
For the cucumber pickle salad:
- 1 English cucumber, thinly sliced
- ½ cup pickles (bread and butter or dill), chopped
- ¼ cup pistachios, chopped
- 2 tablespoons fresh dill, chopped
- 1 garlic clove, grated
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon honey
- ½ teaspoon kosher salt
For the creamed corn:
- 4 cobs of corn, kernels removed
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1½ teaspoons Dijon mustard
- ½ cup heavy cream (or milk)
- 1 cup shredded sharp white cheddar (or mozzarella)
Instructions
- Prepare the cucumber pickle salad.
In a medium bowl, combine sliced cucumber, chopped pickles, pistachios, and fresh dill. In a small dish, whisk together grated garlic, olive oil, red wine vinegar, honey, and kosher salt. Pour the dressing over the salad and toss well. Refrigerate while preparing the rest of the meal to let the flavors meld. - Cook the steak.
Pat the steak dry and season generously with salt and pepper on both sides. Heat a cast-iron skillet over medium-high heat and add avocado oil. Once hot and shimmering, add the steak. Sear 3–4 minutes per side for medium-rare (adjust to your preference). Let the steak rest on a cutting board for at least 10 minutes before slicing against the grain. - Make the creamed corn.
In the same pan (wipe out any burnt bits if necessary), heat olive oil over medium heat. Add shallot and sauté for 2–3 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant. Add corn kernels and sauté for 4–5 minutes until tender and slightly golden. - Add cream and cheese.
Stir in Dijon mustard, then pour in the heavy cream. Reduce the heat to low and cook for 3–5 minutes, stirring often until slightly thickened. Add shredded cheddar and stir until melted and creamy. Season with salt and pepper to taste. - Assemble the bowl.
Spoon a generous portion of creamed corn into each bowl. Top with sliced steak and a heap of cucumber pickle salad. Drizzle any resting steak juices over the top for extra flavor. Garnish with extra dill or chopped pistachios if desired.
Notes
For best results, use a cast-iron skillet to sear the steak — it develops that gorgeous crust while locking in juices. Always let the steak rest before slicing to keep it tender. If corn isn’t in season, frozen kernels work perfectly (just thaw first). For extra smokiness, char the corn on a grill or directly over a gas flame before making the cream base.