CORN Archive - Kimberly Zett

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

Kimberly — Thu, 27 Mar 2025 17:53:22 +0000

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

March 27, 2025 by Kimberly

Crispy, juicy, buttery goodness. A fresh, herby salad meets perfectly seared steak and sweet, caramelized corn, all tied together with a tangy-spicy dressing that low-key makes you feel like a genius for making it.

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TOTAL TIME

40 min

SERVES

2 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

You know those meals that feel fancy but require zero effort? This is one of them. A buttery, perfectly seared steak, a fresh, vibrant salad, and some oven-roasted corn that’s so sweet and caramelized it might make you question why you don’t eat it every day. And the dressing? Oh, just a bright, tangy, slightly spicy little number that takes everything up a notch.

Best enjoyed immediately, preferably with a glass of something cold and a playlist that makes you feel effortlessly cool. Plate up the salad, top with juicy steak slices, and drizzle that fire dressing over everything. The roasted corn? Either cut it into smaller chunks for easy eating or go all in and enjoy it straight off the cob. Maybe add some extra fresh herbs if you’re feeling fancy, but honestly, this dish is already stealing the show.

If you somehow have leftovers (unlikely, but okay), store the salad and dressing separately in airtight containers. Steak keeps well in the fridge for up to 2 days. The corn? Wrap it up and reheat in the oven or slice it off the cob for quick salads or tacos.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

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Author: Kimberly
Total Time: 40 min
Yield: 2 1x

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Description

RECOMMENDED EQUIPMENT

oven
large pan
sharp knife
cutting board
salad bowl
small bowl
kitchen brush
immersion blender

Ingredients

Units

SALAD

2 romaine lettuce
250 grams tomatoes
2 corns on the cob
1 avocado
1 red onion

DRESSING

4 tbsp olive oil
1 tbsp white wine vinegar
5 grams fresh basil
2 garlic cloves
2 tbsp passionfruit purée
1 jalapeno
salt & pepper to taste

STEAK

2 beef filet steaks
2 tbsp avocado oil
salt

CAFE DE PARIS BUTTER

150 grams butter, soft
1 tbsp dried parsley
1/2 tsp curry powder
1/2 tsp dried garlic powder
1/4 tsp salt
1/4 tsp dried majoram
1/4 tsp paprika powder
1/4 tsp dried dill
1/8 tsp dried thyme
1/8 tsp dried rosemary
1/8 tsp white pepper

Instructions

Preheat the oven to 200°C / 400°F.
Prepare the Café de Paris butter by mixing the softened butter with all the listed spices. Stir well and set aside at room temperature.
Brush the corn cobs with about a teaspoon of the prepared butter each, place them on a baking sheet, and roast in the preheated oven for about 20–30 minutes until golden brown and fragrant.
Meanwhile cut the tomatoes and avocado into chunks, and slice the romaine lettuce and red onion into thin strips. Toss everything together in a large salad bowl.
In a tall container, blend olive oil, white wine vinegar, fresh basil, salt, garlic cloves, jalapeños, and passionfruit purée using an immersion blender. Set aside.
Heat a large pan with avocado oil and sear the steaks on all sides over high heat. Reduce the heat and add a generous tablespoon of Café de Paris butter to the pan. Continuously spoon the melted butter over the steak to keep it juicy. Once the desired doneness is reached, remove the steak from the pan and let it rest for a few minutes.
Drizzle the dressing over the salad and toss well. Slice the steak into thin strips and arrange it on top.
Either place the salad in the center of the table with the roasted corn on the side or serve it individually on plates.

Cook Time: 40 min

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Der Beitrag Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob erschien zuerst auf Kimberly Zett.

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Kimberly — Fri, 14 Mar 2025 16:53:52 +0000

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

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March 14, 2025 by Kimberly

Sweet, salty, tangy, and fresh!! This is the salad of the season. Juicy mango, creamy cheese, bright herbs, and a citrusy punch that’ll make your taste buds do a little happy dance.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

25 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

You know those salads that just hit different? This is one of them. It’s got all the good stuff. Juicy, sun-ripened fruit, salty creamy goodness, a punchy herb dressing, and golden roasted corn that adds the perfect sweet crunch. It’s bright, fresh, and so ridiculously flavorful that you might just eat it straight from the bowl (no judgment). Whether you need a no-fuss summer side or a feel-good meal that’s anything but boring, this one’s got you covered.

This salad is giving effortless brunch energy. Throw it on the table with a crusty baguette, maybe some grilled shrimp if you’re feeling fancy, and let everyone dig in. It’s just as good as a light lunch or a colorful side at your next barbecue. Bonus points if you serve it with a chilled glass of white wine.

Keep leftovers in an airtight container in the fridge for up to one day. Corn is best enjoyed fresh, but you do you.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Author: Kimberly
Total Time: 25 min
Yield: 2 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

small bowl
kitchen brush
large bowl
sharp knife
cutting board

Ingredients

Units

CORN ON THE COB

2 corn on the cob
50 grams butter
1 tbsp Cajun seasoning

SALAD

150 grams white cabbage
100 grams romaine lettuce
1 mango
1 yellow bell pepper
1 shallot
100 grams feta cheese
1/2 fresh yellow chili
handful fresh cilantro

DRESSING

3 tbsp olive oil
juice of 1 lime
1 passionfruit
salt & pepper to taste

Instructions

Prepare the corn first. Mix the butter with Cajun seasoning, rub it all over the corn, and place them on a baking sheet. Roast in a preheated oven at 210°C / 410°F for about 20 to 30 minutes until golden brown and fragrant.
While the corn is roasting, make the salad. Thinly slice the cabbage and romaine lettuce, wash thoroughly, and place them in a large salad bowl.
Peel and chop the mango into pieces. Cut the yellow bell pepper into chunks. Thinly slice the shallot and finely chop the yellow chili. Pick the cilantro leaves off the stems and tear them lightly. Add everything to the salad bowl, then crumble the feta over the top.
Mix olive oil, lime juice, passionfruit pulp, salt, and pepper in a small bowl. Set aside.
Once the corn is done, take it out of the oven. Drizzle the dressing over the salad and toss well. Divide the salad between two plates and serve each with a roasted corn cob.

Cook Time: 25 min

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

Der Beitrag Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob erschien zuerst auf Kimberly Zett.