Cheddar-onion butter on steak and corn on the cob

In a small saucepan, melt 1 tsp (5 mL) of butter over medium-low heat and sauté onion for 10 minutes or until golden brown. Remove from heat and let cool completely.

In a bowl, mix ¼ cup (60 mL) of butter with kale, pecans and Cheddar. Season with pepper to taste. Shape mixture into a cylinder and cover with plastic wrap. Refrigerate for at least 1 hour.

Remove a few outer husks and soak corn for 30 minutes in cold water.

Preheat grill to medium heat. Cook corn on the grill for about 15 minutes, turning regularly. Remove from the grill and take off remaining husks.

Increase heat to medium-high. Return corn to the grill, turning often, until grill marks appear. Cook steaks for 3–4 minutes on each side, depending on thickness and desired doneness.

Serve grilled steaks and corn topped with flavoured butter cut into rounds.

Alternative method to cook steak and corn on the cob:

In a skillet, melt a little butter over medium-high heat and cook steaks for 3–4 minutes on each side, depending on thickness and desired doneness.

Place shucked corn in a large saucepan. Add 1˝ (2.5 cm) of water to the bottom of the saucepan and cover. Bring to a boil over high heat and steam corn, covered, for 7–10 minutes. Drain and serve.