Up the steaks with these tasty side dishes

Heat the oil in a sauté pan set over medium-high heat. Add the onion and sauté until softened but not browned, approximately 4 minutes. Remove from the heat and set aside to cool.

Put the corn in a large pot, add enough water (about 1/2 cup), and season with 1 tablespoon of salt. Set the pot over high heat and bring the water to a boil. Boil until the kernels are tender, 3 to 5 minutes, then transfer the corn to a blender and pulse to a coarse, thickened mixture.

Preheat over to 350° F.

Stir together the cream, yolks, jalapeno, garlic, coriander, cumin, 1/4 teaspoon pepper and corn puree in a bowl. Butter four 6-ounce ramekins, arrange them on a rimmed baking sheet without crowding, and divide the custard among the ramekins.

Bake the custards for 20 minutes. Check them throughout the cooking process to ensure that the timing is right. (The height and diameter of the ramekins can affect the cooking time of the custards.)

They are done when a toothpick inserted in the center of the custard comes out clean and the custard feels firm to the touch. Run a sharp, thin-bladed knife around the perimeter of the ramekins, invert each of them on a dinner plate and unmold.

Pull the husks away from the corn, leaving them attached at the end. Remove the silk from the corn and re-cover the corn with the husks. Fill a large bowl halfway with cold water. Add the corn to the water, set a heavy plate on top to make sure the ears are immersed, and soak for 1 to 2 hours.

Meanwhile, put the sun-dried tomatoes in a small saucepan and cover with cold water. Bring the water to a boil over high heat, then remove from the heat and let steep for 10 to 15 minutes. Drain the tomatoes in a fine-mesh strainer set over a bowl. Reserve the liquid.

Put the tomatoes in a blender or food processor fitted with the steel blade. Add 1/2 cup of the steeping liquid and pulse to puree.

Put the softened butter in a bowl of a mixer fitted with the paddle attachment and paddle the butter until smooth. (Or you can whip the butter in a bowl with a wooden spoon until smooth.) Add the pureed sun-dried tomatoes, garlic lemon zest, basil and parsley. Season with 1 tbs. salt and 1 tsp. pepper.

Cover the butter and chill for at least 3 hours. The butter can be refrigerated for up to 3 days, or rolled into a log, wrapped in plastic wrap, and frozen for up to 2 months.

Prepare your grill for grilling.

After the corn has been soaked, pull the husks back and generously coat the corn with the sun-dried tomato butter. Cover the corn with the husks and tie with butcher's twine. Put the corn over low-medium heat on the grill and grill until the husks are golden to dark brown and the corn is done, 20 to 25 minutes, turning 4 or 5 times throughout the cooking time.

Unwrap the corn and coat with softened tomato butter. Serve warm.