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Grilled Sirloin & Creamed Corn

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Quick and easy

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Prep Time:

20 minutes

Cook Time:

12 - 17 minutes


4 - 6 servings


1 - 1 1/2  Beef Top Sirloin Steak, cut 1-inch thick (about 1 1/2 pounds)

Creamed Corn:

2  medium jalapeños or 1 poblano pepper

2  ears  corn, shucked (1 1/2 cups kernels)

2  tablespoons  H-E-B Butter

1/2  medium  onion, chopped

8  cherry tomatoes, cut into quarters

1/2 to 3/4  cup  H-E-B Cream

4  ounces (1 cup)  Tillamook Monterey Jack Cheese, shredded

*  Alessi Sea Salt

*  Hill Country Fare Ground Black Pepper


Sprinkle fajita seasoning over both sides of steak; set aside.

Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill 10 minutes with lid closed (see "Indoor Cooking Option").

Meanwhile, remove stems and seeds from peppers; chop very finely to mince. Shuck corn; cut kernels from cobs with a sharp knife, as close to cobs as possible. Chop onion. Cut cherry tomatoes into quarters. Grate cheese.

Melt butter in a large skillet over Medium heat. Add peppers and onion; sauté 3 minutes. Add corn; sauté 2 to 3 more minutes until crisp-tender. Stir in tomatoes, 1/2 cup cream and cheese; add additional cream if you desire a thinner consistency. Remove from heat after 30 to 60 seconds or when cheese melts. Set aside and cover to keep warm.

Grill steak 4 inches above Medium heat (375 degree grill surface temperature) 6 to 8 minutes per side. Remove from heat when internal temperature of steak reaches 140 degrees for Medium-Rare or 150 degrees for Medium doneness. Serve steak with creamed corn mixture.
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