Salsa

2 ears of sweet corn, shucked

Extra virgin olive oil

1 large clove garlic

1 ripe Haas avocado, roughly chopped

1/4 cup finely chopped fresh basil

6 green onions, white and light green parts only, finely chopped

3 tablespoons fresh lime juice

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 New York strip steaks, about 8 ounces each and 1 inch thick

Rub

1 teaspoon paprika

1/2 teaspoon pure chile powder

1/2 teaspoon granulated garlic

1/2 teaspoon kosher salt

1/4 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

1. Lightly brush or spray the corn with oil. Grill over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until browned in spots and tender, 10 to 15 minutes, turning occasionally. Allow to cool. Cut the kernels off the cobs and place in a medium bowl. Scrape the cobs with the back of a knife to release the milky juices. In a food processor, purée half the kernels, all of the milky juices, and the garlic, and then transfer the mixture back to the bowl with the remaining corn kernels. Add the rest of the salsa ingredients. Stir to combine.

2. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray the steaks on both sides with oil.

3. In a small bowl combine the rub ingredients. Season the steaks on both sides with the rub. Grill over direct high heat, with the lid closed as much as possible, until cooked to desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect high heat). Remove from the grill and let rest for about 5 minutes before serving with the salsa on top.