Grilled Spice-Rubbed Steak with Mexican Corn
- Prep Time: 8 minutes
- Cook Time: 10 - 15 minutes
- Servings: 2
- Course: Main Dish
Elevate your everyday steak with this robust spice rub and Mexican corn combo. Simple yet indulgent, the spices used in this recipe will enhance a ribeye steak without overpowering it. Perfect for any day of the week! Love this recipe? Check out our other grilling recipes for more delicious ideas.
Reynolds Kitchens® Tips
Reynolds Wrap® Tip
Using Reynolds Wrap® Heavy Duty Foil on the grill makes cooking, cleaning up and wrapping leftovers a breeze.
Ingredients
- 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
- Reynolds Wrap® Heavy Duty Aluminum Foil
- 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
Directions
Step 1
Preheat grill to medium-high.
Step 2
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.
Step 3
Peel and wash corn. Smear corn in butter and mayonnaise, then sprinkle with chili powder. Wrap in aluminum foil.
Step 4
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.
Step 5
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.
Step 6
Remove corn once tender. Top corn with Cotija cheese, and a squeeze of fresh lime.
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