Grilled Cajun-Spiced Ribeye with Charred Corn Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A smoky grilled ribeye steak rubbed with bold Cajun spices served alongside a fresh corn and tomato salad with a citrus vinaigrette. This american-inspired grilling ready in about 25 minutes pairs tablespoons olive oil, tablespoons Cajun seasoning, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 American cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high heat. Brush 2 ribeye steaks with 1 tablespoon olive oil and rub evenly with 2 tablespoons Cajun seasoning, pressing to adhere.
  2. Step 2: Place the steaks on the grill and cook for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove steaks and let rest for 5 minutes.
  3. Step 3: While steaks grill, heat a grill pan or cast iron skillet over medium-high heat and add 1 tablespoon olive oil. Add 2 ears fresh corn kernels and sauté for 5-6 minutes, stirring occasionally, until kernels are charred and fragrant.
  4. Step 4: In a medium bowl, combine the charred corn kernels, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss gently to mix.
  5. Step 5: Slice ribeye steaks against the grain and serve with the fresh charred corn salad on the side.

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Frequently asked questions

How long does Grilled Cajun-Spiced Ribeye with Charred Corn Salad take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Cajun-Spiced Ribeye with Charred Corn Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons olive oil from drying out.

Can I substitute ingredients in Grilled Cajun-Spiced Ribeye with Charred Corn Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Cajun-Spiced Ribeye with Charred Corn Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Cajun-Spiced Ribeye with Charred Corn Salad?

American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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