For corn salsa: 1 Tablespoon vegetable or canola oil 1 Tablespoon butter 3 ears corn on the cob, kernels cut from cob 4 scallions, chopped 1 red bell pepper, chopped 2 cloves garlic, minced 1/4 cup fresh salsa Kosher salt to taste
For steak: 4 New York or Rib Eye steaks, trimmed of fat Kosher salt Fresh ground pepper 1 Tablespoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon brown sugar 1/4 cup chopped fresh cilantro
Prepare a grill.
For corn salsa: Add oil and butter to a medium skillet over medium-high heat. Add corn, red pepper and onions and saute for 2 minutes. Add garlic and salsa and season to taste with salt and pepper. Continue to saute for 2-3 minutes or until the vegetables are softened and the corn begins to turn a golden color. Remove from heat.
In a small bowl combine salt, pepper, chili powder, cumin and sugar. Sprinkle spice mixture over both sides of steaks.
Grill steaks over high flames for gas grill or hot coals for charcoal grill for about 5 minutes per side for medium-rare. Re-warm corn salsa. Remove steaks from grill and transfer to serving plates. Spoon warm corn salsa over part of and next to steaks. Garnish with cilantro. Serve immediately.