4 fresh sweet corn ears, in husks
4 beef T-Bone or Boneless Beef top loin steaks, 1 inch thick
3 tablespoon butter
1/2 cup Heinz 57 sauce
2 cloves garlic, crushed
1 1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Pull back husks from each ear of corn, leaving husks attached at base.
Remove corn silk.
Fold husk back around corn; tie at end of each ear with string or strip of outside corn leaves.
Soak in cold water 30 minutes. Drain.
Place corn on grill over medium, ash-covered coals; grill uncovered, 20 to 30 minutes, turning often.
Meanwhile, combine glaze ingredients; reserve 1/4 cup for chili butter.
Place 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.
In a 1 cup glass measure, add butter to reserve glaze and microwave on high for 1 1/2 to 2 minutes, stirring once.
Stir to combine and melt any remaining butter. Remove steaks and corn from grill.
Carefully peel away corn husk and brush with chili butter. Serve beef with corn; pass over with remaining chili butter.
No Nutritional Information Available
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