Spicy Grilled Corn Salsa:
Pull back husks from corn, leaving husks attached. Remove and discard corn silk. Bring husks back up around corn; tie in place with kitchen string or strips of corn husk. Soak corn in cold water 30 minutes or up to several hours.
Meanwhile prepare Avocado Cream; set aside.
Combine rub ingredients; press evenly onto beef steaks; set aside.
Remove corn from water. Place on grid over medium, ash-covered coals; grill, covered, 20 to 30 minutes (over medium heat on preheated gas grill, 15 to 25 minutes) or until tender, turning occasionally. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
To prepare Spicy Grilled Corn Salsa, remove and discard husks when cool enough to handle. Cut corn kernels from cobs; place in medium bowl. Add tomatoes and jalapeño. Stir in cilantro, lime juice and salt; set aside.
Carve steaks into thin slices. Season with salt, as desired. Serve beef in tortillas; top with Spicy Grilled Corn Salsa and Avocado Cream. Garnish with lime wedges, if desired.
Avocado Cream: Combine 1/3 cup coarsely mashed avocado, 1 tablespoon chopped fresh cilantro, 1 tablespoon reduced fat sour cream, 1 teaspoon fresh lime juice and 1/8 teaspoon salt in small bowl.
Nutrition information per serving: 366 Calories; 99 kcal Calories from fat; 11 g Total Fat; 3 g Saturated Fat; 4 g Monounsaturated Fat; 51 mg Cholesterol; 304 mg Sodium; 36 g Total Carbohydrate; 6.3 g Dietary Fiber; 32 g Protein; 3.1 mg Iron; 8.7 mg Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.7 mg Zinc; 33.8 mcg Selenium;