Weeknight Cooking

Dinner Tonight: Corn. Steak. Good.

by:
August 13, 2012
4 Comments

This dinner is a serious contender for simplest Dinner Tonight menu ever. It is exactly what it appears to be -- no tricky techniques, no surprisingly impossible to find, totally essential ingredient.

Corn. Steak. Good. If you want to get fancy, you could finish the meal by attacking the nearest pint of ice cream with the largest available spoon.

The Menu 

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Roasted Corn with Lime, Parmesan and Chili by merrill

Steak for a Brooklyn Backyard Barbeque by Giulia Melucci

The Grocery List (for 2)

3 medium ears of corn
Sour cream
1 pound sirloin steak
1 lime
Fresh mint

We know you guys are the coolest, and already have olive oil, salt, black pepper, mayonnaise, milk, parmesan, cayenne, paprika, and garlic. If you're less cool than we think you are (and you're totally not) you'll need to grab all those things, too!

 

The Plan

1. Turn the oven to 400 degrees F. Rub the steak with seasonings and let it rest while it comes to room temperature.

2. Cut the kernels from your corn cobs, and lay them out on a baking sheet. Bake for 15 minutes.

3. While your corn roasts, grill the steak over a nice hot flame.

4. Toss the corn with its dressing, and serve (still hot) with the sliced steak. Tuck in and enjoy a seriously tasty dinner. 

5. (Optional) Do that ice cream thing! Vanilla would make a lot of sense, but it's really your call. 

 

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Miranda Rake

Written by: Miranda Rake

Miranda is a writer and editor in Portland, OR. She has a sweet, curious toddler, and is passionate about all of the usual things like farmers markets, Phoebe Waller-Bridge, and swimming in the sea. She hates leaf blowers and writing in the third person. Until recently, she owned and operated a small jam company, as is typical for a Portland-based millennial like herself.

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4 Comments

Georgetown-DC
Georgetown-DC December 2, 2012
I made this meal in August for a friend returning from a tour in Afghanistan. Before his return home I had sent him a few recipes asking what he wanted when he got back. This was the recipe he selected. I had just been on Maryland's Eastern where the corn is wonderful in the summer. As soon as I got home I cut all the kernels from the ears reserving some for this meal and put the rest in zip lock bags and stored in the freezer for a later use. Without doubt the corn in this menu is delicious. I am sure it is good with frozen corn, but with fresh summertime corn it is truly fantastic. The bowl empties quickly - ensure you have enough. I replaced the sour cream with non-fat plain yogurt. Welcoming home one of our country's finest with a wonderful summertime menu like this was heart warming for me. With a cold beer in his hand and a plate of food like this, he was one happy customer sitting at my dining room table. He still talks about the corn. I posted this menu on my Facebook page suggesting that everyone pass it along to any bachelors they know, it's a great recipe for them to have in their back pocket! No fuss, easy and quite good!
 
Miachel B.
Miachel B. August 13, 2012
Mmm sounds simply awesome.
 
jclarkebell
jclarkebell August 13, 2012
What happened to Meatless Monday?
 
Author Comment
Miranda R.
Miranda R. August 13, 2012
Totall! Save this meal for another night! I'm all for meatlessness!