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Curtis Stone's Grilled Steak and Creamless Creamed Corn
Curtis Stone makes steak with creamed corn
Nathan Congleton / TODAY
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(14 rated)

Superstar chef Curtis Stone shares his restaurant Gwen's recipe of Grilled New York Strip Loin with Charred Scallions and Creamless Creamed Corn. It's delicious, super easy and elegant enough for entertaining.



  • Creamed Corn

    • 4 ears sweet corn, husked
    • 3 tablespoons olive oil, divided
    • 2 tablespoons butter
    • Kosher salt and freshly ground black pepper
  • Grilled New York Strip Loin and Charred Scallions

    • 2 New York strip steaks
    • 8 scallions


For the Creamed Corn:

1. Preheat a grill (charcoal or gas) to medium-high heat.

2. Dip 1 ear of corn in water and grill until kernels char, then cut off kernels and reserve.

3. Grate the remaining 3 raw ears of corn on a corn cutter over a large bowl to collect all juices and kernels.

4. Heat a heavy large skillet over medium heat. Add 1 tablespoon olive oil and grated corn, including all its juices. Sauté until the starch cooks out. Stir in the butter and charred kernels.

5. Finish with 1 tablespoon olive oil, and season to taste with salt and pepper.

For the Grilled New York Strip Loin and Charred Scallions:

1. Prepare the grill for high heat.

2. Pat steaks dry with paper towels. Coat steaks and scallions lightly with olive oil and season with salt. Grill steaks and scallions on hottest part of grill, rotating as needed, for 3 to 4 minutes per side for steaks, or until heavily browned outside and steaks are medium-rare inside, and about 4 minutes total for scallions, or until they are charred.

To Serve:

On a cutting board, slice steaks against grain into thin strips and serve with corn and scallions.

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