Molasses Chile Butter (For Corn on the Cob)

Gay Gilmore's Note:

Adapted from Tom Douglas's "Seattle Kitchen". The key is to put it all together at once and be sure that the butter is softened. Also can be made a week ahead and held, tightly wrapped, in the refrigerator or for longer in the freezer. Also great on halibut, summer squash or cornbread.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1 ancho chili
• ½ cup orange juice
• ½ cup unsalted butter , softened
• 1 tablespoon molasses
• 1 teaspoon orange zest
• 1 teaspoon kosher salt
• fresh ground black pepper
• 6 ears corn , shucked

Directions:

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.