4fresh sweet corn ears, in husks,
4beef T-Bone or Boneless Beef top loin steaks, 1 inch thick,
1/2cupHeinz 57 sauce,
1 1/2teaspoonchili powder,
1Pull back husks from each ear of corn, leaving husks attached at base.
2Remove corn silk.
3Fold husk back around corn; tie at end of each ear with string or strip of outside corn leaves.
4Soak in cold water 30 minutes. Drain.
5Place corn on grill over medium, ash-covered coals; grill uncovered, 20 to 30 minutes, turning often.
6Meanwhile, combine glaze ingredients; reserve 1/4 cup for chili butter.
7Place beef steaks on grill and cook beef T-bone steaks 15 to 18 minutes (beef top loin steaks 14 to 16 minutes) for medium-rare or medium doneness, turning once and brushing with glaze.
8In a 1 cup glass measure, add butter to reserve glaze and microwave on high for 1 1/2 to 2 minutes, stirring once.
9Stir to combine and melt any remaining butter. Remove steaks and corn from grill.
10Carefully peel away corn husk and brush with chili butter. Serve beef with corn; pass over with remaining chili butter.
No Nutritional Information Available