• Corn: If you’d prefer to use previously frozen or canned corn, make sure it’s completely thawed and drained before cooking. Then cook in a bit of butter or oil over medium heat for 6–8 minutes, stirring occasionally, until it’s lightly charred.

• Steak: Flank steak is my top pick—tender, juicy, and easy to work with. Skirt or sirloin also work, just make sure to slice against the grain so it stays nice and tender. I have added a recipe for this!

• Marinating Time: Give it at least 30 minutes. Trust me, it makes a BIG difference. Any less and the flavor won’t fully soak in.

• Greek Yogurt: You can sub the Greek yogurt for sour cream if that’s what you have on hand. Just know the dressing will be a little richer. I have added my Cilantro lime dressing for this!

• Storage: If you’ve got leftovers, store the steak, toppings, and dressing separately to keep everything fresh.

Make ahead: You can prep the dressing, marinate the steak, grill the corn, and season the beans a day ahead—just store everything separately and assemble right before serving.

Stovetop option: Use a cast iron skillet over high heat. Sear the steak for 4–5 minutes per side, depending on thickness, until it reaches your desired doneness.

Store-bought dressing: Look for something creamy with lime or cilantro to keep that flavor profile.

For heat: Toss in a pinch of cayenne to the marinade or blend a little jalapeño into the dressing.