Peel the corn. Take a sharp knife and remove the corn kernels. If you've never done this, be careful. I stand the ear on its end with the fat side on the cutting board. Place the knife on the inside edge of the kernel and put pressure down to cut the kernels off. You won't get every bit but you'll do them in rows, working your way around the ear. You can usually get 4 to 5 rows at a time, so 4 or 5 sweeps around the ear and you'll have a cleaned off ear. The kernels will sort of shoot off, so be ready for a bit of a mess and gather them back into a pile. When all ears are cleaned off, put the corn kernels in a roasting pan with four tablespoons of olive oil. Season with salt and pepper. You're going to roast the corn at 400 degree for 15 - 20 minutes.
Also put your baby red potatoes on to boil in a sauce pan covered in water. You want to boil them for 12 to 15 minutes until tender.
While the corn is roasting, fry your bacon in a sauté pan. Make it nice and evenly crisp and then drain it on paper towels. Pour out the bacon grease but don't clean out the pan. You're going to sauté the shallots in what's left of the bacon grease.
Add two more teaspoons of olive oil and put in your shallots. Sauté them on medium until they are soft. Pour in your white wine. Bring the pan to a boil and reduce the amount of liquid by half. If your corn is not roasted yet, you can take a short break. Turn off the pan. You can heat your grill or grill pan.
When your corn is roasted and your potatoes are done, take them both off the heat. Drain your potatoes and cut them in half. Take another sauté pan and put in your 2 tablespoons of butter. You are going to brown the flat side of your potatoes. Brown them on Medium heat while you make your sauce.
While the potatoes are browning, add the corn to make your sauce. Heat the corn with the wine and the shallots. Now add the bacon. Heat. Then add the cream and season with salt and pepper. Keep an eye on your sauce now while you heat it on Medium to Medium High. You want your sauce to bubble a little and start to thicken and reduce. You're going to stop the sauce when it's thickened to your liking. I won't "dictate" this because how people like their sauce varies. I like mine to have some thickness but I don't like goopy. This will take about 10 minutes--about the same amount of time it will take to grill the steaks and brown the potatoes.
This sounds like a lot going on. You have your corn sauce to keep an eye one, you have your potatoes browning and you have your steak to grill. That's all true. But your potatoes are pretty much okay on their own. After 5 to 7 minutes just check one to see if it's getting brown on the bottom. If it is, turn them off. They can sit. If the sauce is thickened, turn it off. It can sit and wait for the grilling. If it gets too thick, just add some more cream and reheat it until you get it to the thickness you want.
Spray your steaks with olive oil spray and coat them with whatever spices you want before grilling. They'd be good with pepper or Italian spices. Even cumin or Southwestern will taste good with this sauce.
Have a simple salad on the side and you have a very elegant, easy meal. If you gather with friends in your kitchen, this is an easy meal to make and have a conversation over a glass of wine. One friend can be in charge of the potatoes, another can stir the sauce and the "Grillmeister" in the group can grill the steak. You can just orchestrate and play host. And you'll get the credit for putting on a great party!