New Orleans Grilled Steak With Cajun Spread

Ingredients:

• 1 cup Country Crock® Spread
• 2 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried oregano leaves, crushed
• 1 tsp. dried thyme leaves, crushed
• 1/2 tsp. paprika
• 1/4 to 1/2 tsp. cayenne pepper
• 4 bone-in ribeye or shell steaks (about 8 oz. ea.)
• 4 ears corn-on-the-cob in husks, soaked in water 

Directions:

1. Blend Country Crock® Spread, garlic powder, onion powder, oregano, thyme, paprika and cayenne pepper in small bowl; chill.
2. Season steaks, if desired, with salt and ground black pepper. Grill steaks until desired doneness. Just before removing steaks from grill, dot steaks with about 1/4 cup herb mixture; keep warm.
3. Meanwhile, drain corn-on-the-cob, then grill until tender. Carefully remove husks and brush with about 1/4 cup herb mixture. Serve steak and corn-on-the-cob with remaining herb mixture.