Mexican Steak Salad with Summer Corn and Hot Honey Dressing

600 grams rib-eye steaks (or cut of your choice)
2 cobs corn, husk and silks removed
extra virgin olive oil for brushing
sea salt and ground pepper
2 teaspoons store-bought Mexican spice rub, or more if needed

HOT HONEY, MINT AND PAPRIKA DRESSING
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon each Dijon mustard and runny honey
¾ teaspoon each sweet smoked paprika and dried mint
½ teaspoon chilli flakes
2 cloves garlic, crushed

SALAD
400-gram can black beans, drained and rinsed
½ small red capsicum, finely chopped
flesh of 1–2 avocados, chopped
5 cups torn cos or romaine lettuce
2 tablespoons each roasted pumpkin and sunflower seeds
200 grams mixed cherry tomatoes, halved (we used red and yellow)
100 grams feta, crumbled
½ small red onion, finely chopped

AVOCADO, JALAPEÑO AND OREGANO DRESSING (GF) (V)
flesh of 1 medium avocado
½ cup Greek natural yoghurt
½ packed cup coriander leaves
2 cloves garlic, peeled
2 tablespoons water
1 teaspoon finely grated lime zest
1 tablespoon lime juice
1 tablespoon chopped pickled jalapeños (or more for a spicier version)
1 tablespoon extra-virgin olive oil
1 teaspoon each sea salt and dried oregano

TO SERVE
Avocado, Jalapeño and Oregano Dressing
corn chips