< img height="1" width="1" style="display:none;" alt="" src="https://ct.pinterest.com/v3/?event=init&tid=2613566404998&pd[em]=&noscript=1" /> Grilled Spice-Rubbed Steak with Mexican Corn
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Grilled Spice-Rubbed Steak with Mexican Corn

Release Tme: 2022-12-17
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/2 tablespoon olive oil
1 (1-pound) boneless ribeye steak (about 1 1/2 inches thick)
1/8 teaspoon salt
LAUVACS Heavy Duty Aluminum Foil Icon
Cooking spray
2 ears shucked corn on the cob
2 tablespoon butter, melted
Mayonnaise to taste
Chili powder to taste
Cotija cheese to taste
Lime to taste



Preheat grill to medium-high.

Combine cumin, 1/4 teaspoon salt, black pepper, and paprika. Brush oil evenly over both sides of steak; rub spice rub evenly over both sides of steak.

Peel and wash corn. Smear corn in butter and mayonnaise, then sprinkle with chili powder. Wrap in aluminum foil.

Cut a piece of foil about 18 inches long. Coat foil with cooking spray, and carefully place directly on hot grill rack. Arrange steak on foil. Place wrapped corn on grill.

Grill 5 to 6 minutes in covered grill. Turn steak and corn over. Grill 5 to 6 minutes in covered grill or until steak reaches desired degree of doneness.

Remove corn once tender. Top corn with Cotija cheese, and a squeeze of fresh lime.

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