1. Cook corn over medium heat on a preheated barbeque grill plate, turning occasionally, for about five minutes until browned and cooked through. Allow to cool completely.
2. Cut corn kernel from cob and place in a large bowl with avocado, spinach and shallots. In a small jug, whisk together oil, vinegar and honey, season with salt and pepper.3. Heat a lightly greased non-stick frying pan over medium heat and cook steaks for 2-3 minutes each side, until golden and cooked through. Serve steaks with corn salad, drizzled with the dressing.