Molasses Chile Butter (for Corn On The Cob)

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 ancho chili
• 1/2 cup orange juice
• 1/2 cup unsalted butter, softened
• 1 tablespoon molasses
• 1 teaspoon orange zest
• 1 teaspoon kosher salt
• fresh ground black pepper
• 6 ears corn, shucked

Recipe

• 1 split open the chile and discard stems and seeds. place chile in a small saucepan and cover with water. bring to a boil and remove from heat. allow the chile to soak for 10 minutes until soft. remove from water and puree in a blender or food processor, use a little water to help puree them if necessary. strain the puree through a fine mesh to remove solids.
• 2 in a small saucepan over high heat, reduce the orange juice until it is a thick syrup and yields 1 t, about 5 minutes. let cool (this step is important, you need all items at the same temp for everything to come together). in a food processor, combine the reduced orange juice, butter, ancho chile puree, molasses, orange zest, salt and pepper. remove the flavored butter to a small bowl and set aside.
• 3 grill the corn on the barbecue, about 8 minutes over medium heat, turning as necessary to brown evenly.