Preheat oven to 180 °C.
Clean the corn on the cob, wash and pat dry with a kitchen towel. Melt butter and brush two large pieces of aluminum foil with it. Place corn on the cob in the center of the aluminum foil, forming a raised border all around.
Peel and finely dice onion and garlic. Clean, wash and finely dice carrots. Clean leeks, wash, cut in half and then into fine rings. Wash herbs, pat dry with a kitchen towel and chop finely.
Melt butter in a saucepan, add onion and garlic and sauté. Add carrots and leek and fry for about 2 minutes. Deglaze with vegetable soup and lemon juice. Mix in herbs and season with salt, pepper and cayenne pepper.
Pour vegetable sauce over corn on the cob and close corn on the cob packets tightly. Bake in the oven for about 35 minutes.
Meanwhile, wash and brush off potatoes. Bring water to a boil in a saucepan, add salt and cook potatoes in it until done.
Heat oil in a coated pan. Salt and pepper turkey steaks and fry for about 3 minutes on each side.
Arrange potatoes on two plates (do not peel). Serve together with one corn on the cob, vegetable sauce and one turkey steak.