For the polenta:

1. Peel back and discard husks from corn. Remove silk from cobs, and then shave corn from cobs using a knife. Reserve one cup corn kernels for summer steak salad. Puree kernels in a food processor until smooth.
2. Melt butter in a medium saucepan over medium heat. Add pureed corn and 1/4 teaspoon salt. Cook, stirring constantly, until thickened, five minutes. Season with fresh pepper.

For the flank steak:

1. Sprinkle flank steaks with 3/4 teaspoon salt. Season with fresh pepper. Heat an extra-large frying pan over medium-high. Add one teaspoon canola oil, then one steak. Reduce heat to medium. Cook six to seven minutes per side for medium-rare. Transfer to a cutting board and tent with foil. Repeat with another teaspoon canola oil and remaining steak.

To assemble: Divide polenta among four plates. Slice one steak thinly against the grain, then arrange over corn. Sprinkle with chopped cilantro. Cool and refrigerate remaining steak for summer steak salad.