Blackened Steak Salad

Prepare Your Ingredients
Wash and dry your produce.
Heat your oven broiler to high and set aside a broiler pan, or foil line a sheet pan.
Halve the tomatoes and toss in a salad bowl with the spring mix.
Stand the corn up in a bowl and use a small sharp knife to remove kernels using long downward strokes.
After removing the kernels, use the back of your knife to scrape down the cobs to remove the remaining juices from the cut kernels which will help make the corn extra creamy.

Make the Creamed Corn
Melt the butter in a medium pan over medium-high heat.
Add the diced onions and cook, stirring occasionally 4 to 5 minutes or until tender (add oil if pan becomes dry).
Add the corn and half-and-half and season with salt and pepper.
Lower heat to a simmer, and cook 6 to 8 minutes or until the corn is tender and the liquid slightly thickens.

Season and Broil the Steak
Pat the steak dry with paper towels and then coat with a little olive oil.
Season to taste with the blackened seasoning on both sides.
Place the steak on the broiler pan or sheet pan and place on the middle rack.
Broil 5-7 minutes for medium (longer for more done).
Remove steak from the oven and let rest for at least 5 minutes before slicing.

Plating
Remove the seed, thinly slice the avocado, and season with a little salt and pepper.
Add some olive oil, salt, and pepper to the spring mix and tomatoes, tossing to coat.
Thinly slice the steak, cutting across the grain.
Divide the salad evenly between your plates.
Top the salad with the slices of steak and avocado.
Place the creamed corn alongside the salad. Enjoy!