Grilled Southwestern Steaks with Grilled Mexican Street Corn
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
Enjoy an entire meal on the grill with these Spicy Grilled Southwestern Steaks and flavorful Grilled Mexican Street Corn.
For the steaks:
  • 4 ​Certified​ ​Angus​ ​Beef​ ​®​ ​brand​ boneless ribeyes
  • 1 T. cumin
  • 1 T. coriander
  • 1 T. garlic powder
  • 1 T. kosher salt
  • 1 T. black pepper
  • 2 T. smoked paprika
  • 2 T. chili powder
  • ½ t. cayenne pepper
  • 1 t. lime zest
For the corn:
  • 4 ears of corn
  • 2 T. olive oil
  • 1 T. salt
  • 1 T. black pepper
  • ¼ c. mayonnaise
  • ¼ c. sour cream
  • ½ c. Cotija cheese, crumbled
  • 1 t. chili powder
  • 1 t. garlic powder
  • ¼ c. cilantro, chopped
  • 1 lime, cut into quarters
  1. In a small bowl combine the cumin, coriander, garlic powder, salt, pepper, paprika, chili powder, cayenne pepper, and lime zest. Mix well to combine.
  2. Thirty minutes before grilling the steaks remove them from the refrigerator and rub them on both sides with the southwestern rub.
  3. Meanwhile, place the corn in a gallon sized zip top bag along with the olive oil, salt, and pepper. Allow to sit in the olive oil for 30 minutes.
  4. In a small bowl combine the mayonnaise, sour cream, cheese, chili powder, and garlic powder. Mix well then place in a shallow pan.
  5. Heat a gas grill to medium high heat.
  6. Remove the corn from the olive oil and place on the grill. Cook for 8-10 minutes, turning frequently, until the corn starts to get brown. Remove from the grill and immediately roll in the sour cream mixture. Sprinkle with cilantro, extra Cotija cheese, and extra chili powder. Serve with a lime wedge.
  7. As soon as you put the corn on the grill get the ribeyes on the grill as well. Cook for 5-6 minutes per side or until the internal temperature reaches 130 degrees. Remove from grill and serve with Mexican Street Corn.
A Hezzi-D Original recipe
Recipe by Hezzi-D's Books and Cooks at