A simple chili glaze is used as a spicy finishing touch for savory butter on grilled corn and steaks.
Peel corn, leaving husks attached at base; remove silk. Rewrap corn in husks; tie closed. Soak in cold water 30 minutes. Combine glaze ingredients; remove and reserve 1/4 cup.
Drain corn. Place on grid over medium, ash-covered coals. Grill, covered, 20 to 30 minutes, turning frequently.
After 5 or 10 minutes, place beef T-Bone Steaks on grid with corn. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and brushing with glaze during last 5 minutes.
Two Strip Steaks Boneless, cut 1 inch thick (about 1-1/4 pounds) may be substituted for T-Bone Steaks. For charcoal, grill, covered, 11 to 14 minutes (for gas, grill 11 to 15 minutes) for medium rare to medium doneness, turning occasionally
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 chile butter. Serve with steaks and remaining chile butter.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 369 Calories; 18g Total Fat; 8.5g Saturated Fat; 1.2g Polyunsaturated Fat; 6.6g Monounsaturated Fat; 0.4g Trans Fat; 72mg Cholesterol; 670mg Sodium; 595mg Potassium; 26g Total carbohydrate; 27g Protein; 4.1mg Iron; 6.1mg Niacin; 0.5mg Vitamin B6; 114.8mg Choline; 2mcg Vitamin B12; 5.1mg Zinc; 10.1mcg Selenium; 2.5g Fiber.