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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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