Wash and dry all produce. Drain corn, then place kernels on a papertowel-lined plate. Pat with more paper towels until as dry as possible. Trim and thinly slice scallions, separating greens and whites. Finely mince garlic. Core and finely dice tomatoes. Zest limes until you have 1 tsp zest, then halve. Squeeze 1 TBSP juice into a medium bowl.

Heat a drizzle of olive oil in a medium pot over medium-high heat. Add scallion whites, garlic, and cumin. Cook until fragrant, about 30 seconds. Stir in rice, a few pinches of salt, and 11/2 cups water. Bring to a boil, then lower heat and reduce to a low simmer. Cover and cook until tender, 12-15 minutes. Keep covered until meal is ready.

Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add corn and cook, stirring every now and then, until beginning to char, 5-7 minutes. Adjust heat as needed to char corn without burning and add more oil if pan seems dry. (TIP: The kernels may pop a little.) Transfer to bowl with lime juice.

While corn cooks, pat steak dry with a paper towel. Season all over with plenty of salt and pepper. After removing corn from pan, heat a large drizzle of oil in same pan over mediumhigh heat. Add steak and cook to desired doneness, 2-4 minutes per side. Set aside on a cutting board to rest for about 5 minutes. TIP: Slice the steak after resting for easier eating.

Toss tomatoes, scallion greens, lime zest, 1 tsp sugar, and 1 TBSP olive oil into bowl with corn and lime juice. Season with salt and pepper.

Fluff rice with a fork. Stir in 1 TBSP plain butter, then season with salt and pepper. Divide rice, corn salad, and steak between plates. Dollop steaks with chili lime butter. (TIP: Add it to taste for the kids—it’s a little spicy.) Cut remaining lime halves into wedges and serve on the side for squeezing over.