Molasses Chile Butter (For Corn on the Cob) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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:
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.
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