Recipe by Gay Gilmore
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.
- 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
Directions See How It's Made
- 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.
- 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.
- Grill the corn on the barbecue, about 8 minutes over medium heat, turning as necessary to brown evenly.