In a medium bowl, whisk together 1/2 cup lime juice, 4 tablespoons oil, Worcestershire sauce, garlic powder, and salt. Transfer to a gallon-size resealable bag and add the steak. Seal tightly, pressing out excess air. Toss to coat beef, then refrigerate 4 to 6 hours.

Set grill to medium-high. Brush 1 tablespoon oil on corn and grill 6 to 8 minutes, turning occasionally, until grill marks appear. Transfer to a cutting board and let cool. Reduce heat to medium.

Remove steak from marinade, discarding remaining marinade. Place steak on grill and cook 4 to 6 minutes per side, or until desired doneness. Remove and let stand 5 to 10 minutes.

To a large bowl, add tomatoes, cilantro, green onions, cumin, remaining 1/4 cup lime juice, and remaining 2 tablespoons oil. Cut corn from the cobs and add to bowl. Toss to combine. Season with salt and pepper to taste. Thinly slice the steak and top with salsa.

Hannaford fresh Magazine, July August 2023