A simple chile 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 serving: 369 Calories; 162 Calories from fat; 18g Total Fat (8.5 g Saturated Fat; 0.35 g Trans Fat; 1.2 g Polyunsaturated Fat; 6.6 g Monounsaturated Fat;) 72 mg Cholesterol; 670 mg Sodium; 26 g Total Carbohydrate; 2.5 g Dietary Fiber; 27 g Protein; 4.1 mg Iron; 595 mg Potassium; 6.1 mg NE Niacin; 0.5 mg Vitamin B6; 2 mcg Vitamin B12; 5.1 mg Zinc; 10.1 mcg Selenium; 114.8 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Choline; and a good source of Potassium, and Selenium.
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