Molasses Chile Butter (For Corn on the Cob)

1. 1

   Split open the chile and discard stems and seeds.

2. 2

   Place chile in a small saucepan and cover with water.

3. 3

   Bring to a boil and remove from heat.

4. 4

   Allow the chile to soak for 10 minutes until soft.

5. 5

   Remove from water and puree in a blender or food processor, use a little water to help puree them if necessary.

6. 6

   Strain the puree through a fine mesh to remove solids.

7. 7

   In a small saucepan over high heat, reduce the orange juice until it is a thick syrup and yields 1 T, about 5 minutes.

8. 8

   Let cool (this step is important, you need all items at the same temp for everything to come together).

9. 9

   In a food processor, combine the reduced orange juice, butter, ancho chile puree, molasses, orange zest, salt and pepper.

10. 10

    Remove the flavored butter to a small bowl and set aside.

11. 11

    Grill the corn on the barbecue, about 8 minutes over medium heat, turning as necessary to brown evenly.

* Per serving · 4 servings · Values may vary.

No additional tips available.