Ingredients

• 5 large corn cobs (about 320g each), husked, divided
• 2 teaspoons olive oil, plus more for brushing
• 1 cup (250ml) corn stock (see note), chicken stock or vegetable stock
• 1/2 cup (125ml) thickened cream
• 2 teaspoons fresh thyme leaves
• 2 beef scotch fillet or Porterhouse steaks (about 220g each)
• 8 spring onions

Method

• Step 1 To make creamed corn: Place a box grater inside a large bowl. Using large holes on grater, grate 3 corn cobs, passing corn over grater holes multiple times to collect all kernels and “milk” from cobs (there should be about 1 1/4 cups). Set aside.
• Step 2 Prepare a barbecue for high heat. Coat remaining corn cobs with 2 teaspoons oil and barbecue, turning as needed, for about 12 minutes, or until corn is deeply charred all over. Cool corn slightly. Cut kernels off cobs.
• Step 3 In a large heavy frying pan over medium heat, add barbecued corn kernels, reserved grated corn, stock and cream. Bring to a simmer and reduce temperature slightly to maintain a simmer. Cook for 10 to 12 mins, or until mixture has thickened. Remove from heat and season with salt and pepper. Keep warm
• Step 4 Meanwhile, to barbecue steaks and spring onions: In a small bowl, using your fingertips, mix thyme and 2 teaspoons sea salt flakes until fragrant. Mix in 1 tsp coarsely ground black pepper. Brush steaks with oil and sprinkle some thyme-salt mixture all over steaks. Coat spring onions with oil and sprinkle with salt. Barbecue steaks and onions, rotating as needed, for 3 minutes per side for steaks, or until nicely charred on both sides and internal temperature is 54C for medium-rare doneness, and about 4 mins for onions, or until charred and wilted.
• Step 5 On a cutting board, thinly slice steaks against grain. Transfer corn to a bowl and sprinkle with some thyme-salt mixture. Serve steak and corn with charred onions.