- 4 ears sweet corn, in husks
- 1/2 cup Heinz 57 sauce
- 2 cloves garlic, minced
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 4 (1 pound) beef T-bone or Porterhouse steaks, cut 1 inch thick, or boneless beef top loin steaks
- 3 tablespoons Lucerne Sweet Cream Butter
- Preheat barbecue grill. Peel corn, leaving husks attached at base; remove silk. Rewrap corn in husks; tie closed. Soak in cold water 30 minutes. Meanwhile, combine Heinz 57 sauce, garlic, chili powder, and cumin; remove and reserve 1/4 cup.
- Drain corn. Place on grid over medium, ash-covered coals. Grill, uncovered, 20 to 30 minutes, turning frequently.
- After 5 or 10 minutes, place beef steaks on grid with corn. Grill T-bone or Porterhouse steaks, uncovered, 14 to 16 minutes (top loin steaks 15 to 18 minutes) for medium rare to medium doneness, turning occasionally and brushing with glaze during last 5 minutes.
- Combine reserved 1/4 cup glaze and butter in 1-cup glass measure. Microwave on High 1 1/2 to 2 minutes, stirring once. Carefully peel corn; brush with chili butter. Serve with steaks and remaining chili butter.