When you can't decide between steak night and Mexican, we can sort you out. Wrap up succulent, pan-seared steaks bathed in a smoky chipotle butter with fresh cucumber salsa and a zesty squeeze of lime and you have yourself two birds with one taco.
Remove husks from corn and discard. Use a large, sharp knife to remove corn kernels from cob. Heat ½ the oil in a frypan over medium-high heat. Add corn and cook, stirring, for 2 minutes or until golden. Transfer to a medium bowl and set aside to cool slightly. Wipe out frypan.
Finely zest lime. Place butter, lime zest and Subtly Smoky Chipotle in a small bowl with a pinch of salt and pepper and mix to combine. Set aside.
Cut cucumber into 1cm dice. Juice ½ the lime. Thinly slice spring onion. Place cucumber, lime juice and spring onion in the bowl with the corn and season well with salt and pepper.
Brush steaks with remaining oil and season well with salt and pepper. Return pan to medium-high heat. Add steak and cook for 4-5 minutes each side for medium-rare or until cooked to your liking. Remove pan from heat, add chipotle butter and spoon over steaks until melted. Transfer steaks and butter to a plate, cover with foil, and rest for 5 minutes. While steaks are resting, continue with step 5.
Wipe out frypan and return to medium heat. Heat tortillas for 30 seconds or until warmed through.
Rinse and separate lettuce leaves. Cut remaining lime into wedges. Thinly slice steaks. Divide lettuce, steaks and salsa between tortillas. Crumble over feta, drizzle with chipotle butter from the resting plate and serve with lime wedges.