Name: Grilled Flank Steak and Corn with Chili Lime Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1/4 cup sour cream; 1/4 cup mayonnaise; Zest and juice from 1 lime; 2 medium cloves garlic, minced; 1 teaspoon chili powder; Salt and pepper to taste; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; Kosher salt and pepper, to taste; 2 lbs flank steak, fat trimmed; 3 tablespoons vegetable oil, divided; 4 ears corn, husk and silk removed, corn cobs cut in half; Fresh lime wedges, for topping; Cotija cheese, crumbled, for topping; Fresh minced cilantro, for topping

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If you’re craving a dish that’s bursting with vibrant flavors and a bit of smoky charm, then this Grilled Flank Steak and Corn with Chili Lime Sauce Recipe is your new go-to. It perfectly combines tender, juicy steak with sweet, charred corn, all elevated by a bright and zesty chili lime sauce that brings a touch of heat and creaminess. Whether you’re firing up the grill for a casual weekend gathering or a special weeknight treat, this recipe is guaranteed to impress and satisfy every palate.

Ingredients You'll Need

A worn metal tray holds two dark brown grilled steak pieces with visible char marks and garnished with small green herb bits near the tray's bottom. Above them are six yellow corn cobs with black grill spots placed in two rows, the top row having four and the bottom row two. To the left of the tray, there are three bright green whole limes, a bunch of fresh cilantro, and a white cup filled with lime wedges. To the right of the tray, a white bowl with a light brown creamy sauce and a spoon inside sits next to a whole lime and a white bowl with finely grated cheese. The surface is a pale blue with white marbled texture. A folded striped beige and white cloth is in the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Everything you need for this recipe is easy to find and comes together to create layers of flavor, texture, and a splash of color that makes this dish truly special. Each ingredient plays a key role, from the spices that bring warmth and smokiness to the fresh lime zest that brightens every bite.

¼ cup sour cream: Adds a creamy base to the chili lime sauce, balancing the acidity and spice.
¼ cup mayonnaise: Provides richness and helps emulsify the sauce for a silky texture.
Zest and juice from 1 lime: Infuses a fresh citrus zing that’s essential in the sauce and as a topping.
2 medium cloves garlic, minced: Brings an aromatic depth to the sauce.
1 teaspoon chili powder: Delivers smoky heat—used both in the sauce and as a rub.
Salt and pepper to taste: Enhances every flavor component perfectly.
1 teaspoon ground cumin: Adds earthy warmth and complexity to the spice rub.
1 teaspoon garlic powder: Boosts the garlic flavor in the dry rub for the steak and corn.
1 teaspoon smoked paprika: Gives a subtle smokiness and beautiful color.
Kosher salt and pepper: For seasoning the flank steak initially.
2 lbs flank steak, fat trimmed: The star of the show—lean yet tender, ideal for grilling.
3 tablespoons vegetable oil, divided: Helps the spices adhere and prevents sticking on the grill.
4 ears corn, husk and silk removed and cut in half: Sweet corn that chars beautifully for contrast and texture.
Fresh lime, cotija, and fresh minced cilantro for topping: Fresh garnishes that add brightness, creaminess, and herbal lift.

How to Make Grilled Flank Steak and Corn with Chili Lime Sauce Recipe

Step 1: Whip Up the Chili Lime Sauce

Start by mixing all the ingredients for the chili lime sauce in a small bowl. Whisk until smooth, making sure the flavors meld perfectly. This sauce, with its creamy tang and spicy kick, will be the perfect finishing touch on your steak and corn. Pop it in the fridge to chill while you prep the rest.

Step 2: Prepare the Flank Steak

Remove the flank steak from the fridge and let it come to room temperature—about 45 minutes. This step helps the steak cook more evenly and stay juicy. While waiting, combine the dry spices in a bowl. Rub 2 tablespoons of vegetable oil all over the steak, then season both sides generously with kosher salt and pepper. Next, massage half of the spice mixture into the steak for that irresistible flavor crust.

Step 3: Season the Corn

Brush the remaining vegetable oil over the corn halves and sprinkle the rest of the spice mixture evenly. The oil helps the spices stick while ensuring the corn chars beautifully without drying out.

Step 4: Grill Steak and Corn

Heat your grill to a steady 400°F, or if indoors, warm a large cast iron grill pan over medium-high heat. Arrange the steak and corn in a single layer. Turn occasionally for even charring—corn will take 4 to 6 minutes to become lightly charred; flank steak will depend on your preferred doneness. Use a meat thermometer or touch test for perfect results.

Step 5: Rest and Slice the Steak

Once grilled, remove steak and corn from heat, tent the steak with foil, and let it rest for 10 minutes. Resting locks in the juices for a succulent bite. Then slice the steak thinly against the grain to maximize tenderness.

Step 6: Assemble and Drizzle

Arrange sliced steak and corn halves on a serving platter. Drizzle generously with the chilled chili lime sauce, add a few fresh lime squeezes, sprinkle cotija cheese and minced cilantro for a bright finishing touch that makes every bite unforgettable.

How to Serve Grilled Flank Steak and Corn with Chili Lime Sauce Recipe

A white plate holds two main layers: on the right side, thin slices of medium-rare steak with a pink center and a light brown grilled outer edge, topped with small white cheese crumbles and a creamy white sauce dotted with green herbs; on the left side, two grilled corn cobs with bright yellow and slightly charred kernels, drizzled with the same white sauce and sprinkled with white cheese and chopped green herbs. A small lime wedge sits near the steak. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh lime wedges, crumbled cotija cheese, and vibrant cilantro not only brighten the flavors but also add striking visual appeal. These garnishes create a balance of acidity, creaminess, and herbaceous notes that perfectly complement the smoky steak and sweet corn.

Side Dishes

Think light and fresh sides to keep the meal balanced. A simple green salad or avocado salad pairs beautifully, and some warm tortillas make it easy to assemble steak tacos. For a heartier option, grilled vegetables or a Mexican-style rice would marry well with the chili lime flavors.

Creative Ways to Present

Serve the sliced steak and corn on a rustic wooden board for easy family-style sharing. Drizzle the chili lime sauce in a zigzag for an elegant look, or serve it alongside in a small bowl for guests to add as much as they please. Don’t hesitate to add some colorful edible flowers or radish slices for a festive boost.

Make Ahead and Storage

Storing Leftovers

Place any leftover steak and corn in airtight containers and refrigerate for up to 3 days. Keeping them separate from the chili lime sauce will help preserve their texture and freshness.

Freezing

While it’s best enjoyed fresh, you can freeze leftover steak sliced thinly in freezer-safe bags for up to 2 months. Corn texture may change after freezing, so it’s recommended to enjoy that fresh when possible.

Reheating

Gently reheat the steak in a skillet over low-medium heat to avoid drying it out. Add a splash of water or broth to maintain moisture. Corn is best warmed on the grill or stovetop for a few minutes to recreate that charred sweetness. Drizzle with fresh chili lime sauce after reheating.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While flank steak is perfect for its thin, lean texture and flavor absorption, skirt steak or hangar steak are great alternatives that also grill nicely and have wonderful flavor.

How spicy is the chili lime sauce?

The sauce has a moderate kick thanks to the chili powder, but it’s balanced with lime and creamy elements like sour cream and mayo. You can easily adjust the heat by adding more or less chili powder or even a dash of hot sauce if you love it spicy.

Can I prepare this recipe indoors without a grill?

Yes! Using a cast iron grill pan over medium-high heat is a great way to replicate the char and smoky flavors indoors. Just be sure to keep an eye on the steak and corn so they don’t burn.

What’s the best way to slice flank steak?

Always slice flank steak against the grain—that means cutting perpendicular to the direction of the muscle fibers. This ensures each bite is tender and easy to chew, highlighting the steak’s juicy texture.

Is there a substitute for cotija cheese?

If you can’t find cotija, feta cheese makes a nice substitute with similar salty and crumbly qualities. Parmesan can also work in a pinch but expect a slightly different flavor profile.

Final Thoughts

This Grilled Flank Steak and Corn with Chili Lime Sauce Recipe is a celebration of simple ingredients coming together for a dish that feels both special and comforting. It’s perfect for sharing with family and friends, full of bold flavors and satisfying textures that will have everyone asking for seconds. I can’t wait for you to try it and make it a beloved part of your cooking repertoire!