1 tablespoon brown sugar

1 tablespoon paprika

1 tablespoon ground chipotle chili pepper

2 teaspoons salt

2 teaspoons pepper

1 1/2 teaspoons ground cumin

1 teaspoon garlic powder

3 pounds beef flank or skirt steak

Sweet Corn Salad:

• 1/2 cup plain Greek yogurt
• 1 tablespoon apple cider vinegar
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1/4 teaspoon salt
• 5 large ears sweet corn, husks and silk removed
• 3 tablespoons butter, cubed and melted
• 2 cups spring mix salad greens
• 2 medium avocados, pitted, peeled and cubed
• 1/2 medium red onion, thinly sliced
• 1/2 cup chopped fresh cilantro
• 1 medium jalapeno pepper, seeded and finely chopped
• 6 ounces Burnett Dairy Cooperative® Hot Pepper Monterey Jack cheese, cut into batons

Combine the brown sugar, paprika, chipotle chili pepper, salt, pepper, cumin and garlic powder in a small bowl; rub over steak. Let stand for 30 minutes.

Sweet Corn Salad:

1. Combine the yogurt, apple cider vinegar, lime juice, honey and salt in a small bowl. Set aside.
2. Grease grill grate. Heat grill to medium.
3. Brush corn with butter. Grill corn, covered, over medium heat for 6-8 minutes or until tender, turning frequently. Cool corn on a wire rack.
4. Increase grill heat to medium-high.
5. Grill steak, covered, over medium-high heat for 4-5 minutes on each side or until a thermometer inserted into meat reads 145°F. Transfer steak to a cutting board; tent with aluminum foil. Let rest for 10 minutes. Thinly slice steak against the grain.
6. When cool enough to handle, cut corn kernels from the cobs. Combine the corn, salad greens, avocados, red onion, cilantro and jalapeno pepper in a large bowl. Add cheese. Drizzle with reserved yogurt dressing; gently toss to coat. Serve salad with steak.

Recipe & Photo Courtesy of Dairy Farmers of Wisconsin