If using wooden skewers, soak in water for 30 minutes before using (this will help to prevent burning).
In a large mixing bowl, combine Badia Complete Seasoning and cubed beef. Thread beef onto skewers. (At this point you can refrigerate the skewers, covered, for up to a day.)
Make glaze by whisking honey with lime zest, soy sauce, chili powder and red pepper flakes. Set aside.
When ready to cook, preheat a gas or charcoal grill.
Rub corn with some olive oil and grill, turning frequently, until it begins to char and is heated through, 8 to 10 minutes. Set aside to cool. When cool enough to handle, slice kernels from cobs and transfer to a mixing bowl. Combine corn with bell pepper, jalapeño, cilantro, olive oil and lime juice. Season with some salt and pepper.
Grill skewers, turning to develop grill marks on all sides. Brush generously with chili-lime glaze and continue grilling until beef is cooked to your liking, about 3 minutes for medium-rare and 6 minutes for medium-well.
Serve skewers over corn salsa. Enjoy!
We have found that sirloin is a great cut for grilled skewers - more affordable than some other cuts of beef but more adaptable and tender than leaner cuts. Beef tenderloin, flank steak or even pork loin will all work great in this recipe as well.