Peppery T-Bones and Chili Corn

Ingredients
4  ears fresh sweet corn in husks*
1  or 2 cloves garlic, minced
1/2  teaspoon coarsely ground black pepper
2   beef T-bone steaks cut 1- to 1-1/2-inches thick (about 1 pound each)
2  tablespoons butter or margarine
1/2  teaspoon chili powder
1/4  teaspoon ground cumin


Directions
1. Pull back husks from each ear of corn, leaving the husks attached at the base. Remove corn silk. Fold husks back around the corn; tie with string at ends of ears. Or, cut thin strips from outside corn husks and use them for ties. Soak corn in cold water
for 3 to 4 hours. 

2. Using an uncovered grill, grill corn directly over medium** coals about 20 minutes or until kernels are tender, turning often. 

3. Meanwhile, combine garlic and pepper; rub evenly onto steaks. Grill steaks directly over medium coals to desired doneness, turning steaks once. For 1-inch steaks, allow 14 to 16 minutes for medium-rare to medium doneness. For the 1-1/2-inch steaks,
allow 20 to 24 minutes for medium-rare to medium doneness.
 
4. Meanwhile, in a small pan, melt butter. Stir in chili powder and cumin. Cook and stir over medium heat for 1 minute to blend flavors. 

5. Carve steaks into thick slices. Serve with corn and butter mixture. Makes 2 or 4 servings. 

*Note: If the corn doesn't come with husks, wrap it in foil.  


Source:  Better Homes & Gardens