Santa Fe Grilled Steak and Corn

4 beef T-bone or boneless beef
    top loin steaks, 1-inch thick
4 ears fresh sweet corn, in husks
3 tablespoons butter

Pull back husks from each ear of corn, leaving husks attached to base. Remove corn silk. Fold husks 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 grid 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 grid and grill beef T-bone steaks 15 to 18 minutes (beef top loin steaks 14 to 16 minutes) for medium rare to medium doneness, turning once and brushing with glaze.

In a 1-cup glass measure, add butter to reserved glaze and microwave on HIGH 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 husks and brush with chili butter. Serve beef with corn; pass remaining chili butter.

Glaze:
1/2 cup Heinz 57 Sauce
2 cloves garlic, crushed
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin