A delicious, fresh and spicy recipe for the summer grill.
Drizzle 2 tbsp olive oil over the corn. Salt and black pepper to taste. Mix so the corn are coated evenly.
In a mixing bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, chipotle powder, garlic powder, and black pepper. Mix well and rub on flank steak.
Grill steak on medium high until both sides are nicely charred and the internal temperature is 145 degrees Fahrenheit. Remove from grill and place the corn on top of the grill where the steak had been grilling to pick up some of the flavor.
Grill corn until cooked and lightly charred on all sides.
Cut the corn kernels from the cob using a knife into a mixing bowl.
Add in the sliced chilis, avocado, red onion, cherry tomatoes, jalapeno peppers, honey, and lime juice. Mix well.
Slice flank steak against the grain and serve with the corn salad.