Southwestern Ribeye Steaks With Corn-On-The-Cob

Ingredients

• 4 Tbsp. I Can't Believe It's Not Butter!® Spread, softened
• 1 tsp. finely chopped garlic
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1/8 to 1/4 tsp. cayenne pepper
• 2 ribeye or shell steaks (about 8 oz. ea.)
• 2 ears corn-on-the-cob, cooked

Directions

1. Blend I Can't Believe It's Not Butter!® Spread, garlic, cumin, salt and cayenne pepper in small bowl; chill.
2. Season steaks, if desired, with salt and pepper. Grill steaks until desired doneness. Grill corn-on-the-cob until heated through. Just before removing from grill, brush steaks and corn with spiced spread mixture.