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1
Using a sharp vegetable peeler, remove the zest from the orange, and set aside.
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2
Cut the orange in half, and squeeze and reserve 1/2 cup of the juice.
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3
In the container of a blender, combine the orange zest, orange juice, anchovy paste, chipotle puree, lemon juice, scallions and dried tarragon.
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4
Puree until smooth.
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5
In a small saucepan over low heat, heat the butter to bubbling.
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6
With the motor of the blender running, add the butter through the opening in the lid.
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7
When the mixture is smooth and slightly thickened, transfer to a serving dish, and stir in the fresh tarragon leaves.
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8
Set aside.
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9
Prepare a medium-low fire on the grill.
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10
Turn back the husks of the corn without removing them, and remove the corn silk.
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11
Rinse the ears well in water, and replace the husks so they cover the kernels.
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12
Place the corn on the grill, and cook, turning, to gently steam, 5 to 8 minutes.
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13
Transfer the corn to a platter, carefully remove the husks and put the ears back on the grill.
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14
Grill, turning, just long enough to scorch slightly on all sides, 2 to 3 minutes.
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15
To serve, brush the hot corn lightly with the seasoned butter.
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16
Pass the extra butter in a serving dish.
