R.O.D.-Steak w/corn relish

I got this recipe from MSN.com and it sounds good if the weather would ever cooperate! Steak with Grilled Corn Relish Ingredients 3 ears corn, husks and silks removed 4 center-cut beef tenderloin steaks, cut 2 inches thick (or whatever steak you prefer--about 2 lb. total) 4 slices bacon 1/2 cup finely chopped yellow onion 3/4 cup half-and-half or light cream 2 Tbsp. finely chopped fresh dill 1 Tbsp. finely chopped fresh tarragon  Directions 1. Lightly coat corn and steaks with extra virgin olive oil. Season steaks with 1/2 tsp. salt and 1/4 tsp. pepper. Let steaks stand at room temperature while grilling corn. 2. For charcoal grill, place corn on rack over medium-hot coals. Cover; grill 10 minutes or until golden, turning occasionally. (For gas grill, preheat grill to medium-high. Grill as above.) Set corn aside. With grilling tongs, carefully push coals to one side of grill and, if necessary, add more coals for medium-hot heat.  3. Place steaks on rack directly over coals. Cover and lightly sear on both sides, 5 to 6 minutes. Move to unheated side of grill. Cover and grill 13 to 15 minutes more for medium rare (145 degrees F); remove. Cover with foil; set aside. 4. For corn relish, in skillet over medium coals, cook bacon. Drain on paper towels; reserve drippings in skillet. Cut kernels from cob. Cook onion in drippings over medium coals until tender, 3 minutes, stirring often. Add corn and half-and-half. Bring to boiling; reduce heat. Simmer 3 minutes or until thickened. Add crumbled bacon and herbs; spoon over steaks. Serves 8. Calories  308;  Calories from fat 117; Total fat 13 g; Carbs 7.5 g; fiber 1g; sugars 1.2 g; protein 38.9 g