For the pork, I looked up a couple of recipes online and the rule of thumb seemed to be keep it simple. So I brushed each steak with dijon mustard, then coated it with a rub Kenneth had made up a while ago - a Caribbean spice mix, which probably had paprika, chili powder, salt, pepper, cayenne, cumin, and who knows what else. Threw them on a fairly hot BBQ and made sure not to overcook. The steaks were huge - the three of us ended up splitting one, and the other we'll have for leftovers this week.
The corn I kept simple as always, and then made an easy-but-fancy-looking salad: alternated slices of red and yellow tomatoes (mostly from our garden, but possibly some from Taproot) in a circle on a plate, topped with slices of boccocini (mozzarella would also work) and lots of shredded fresh basil, then salt, pepper and a drizzle of olive oil. A bit of fresh bread, and we called it dinner.