Season the steak with salt and pepper to taste. Cook to desired temperature. I like to cook mine in a cast iron skillet on medium-high heat for about 5 minutes on each side for a 6-8oz filet, then let the steak rest for 10 minutes for the juices to settle.
Heat some of the fire roasted street corn dip in a microwave safe dish until hot. Scoop over the cooked steak after it has rested. Garnish with minced cilantro and fresh jalapeño (optional). Serve immediately.
If you would like the Mexican corn dip to be a little thinner, just stir in a little heavy cream or milk before heating it up.