Molasses Chile Butter For Corn On The Cob Recipes

MOLASSES CHILE BUTTER (FOR CORN ON THE COB)

Steps:

• 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.

CORN ON THE COB WITH CHIVE BUTTER

Steps:

• Make chive butter: In a food processor, blend butter, chives, and pepper until smooth. (Or mix in a bowl with a flexible spatula.)
• Line a 6-ounce ramekin or custard cup with plastic wrap; fill with butter mixture, smoothing top. Cover with plastic; refrigerate until firm, at least 2 hours (or freeze 30 minutes).
• In a pot of boiling salted water, cook corn until kernels are tender, 6 to 8 minutes. Drain; serve with chive butter.

GRILLED CORN ON THE COB WITH CHIPOTLE, MOLASSES, AND ORANGE GLAZE

Steps:

• Prepare barbecue (medium-high heat). Mix butter, orange juice concentrate, chipotle chiles, molasses, and salt in microwave-safe bowl. Microwave on high until melted, about 20 seconds (or melt butter in saucepan with next 4 ingredients over medium-low heat). Stir in cilantro. Grill corn until beginning to blacken in spots, turning occasionally, about 3 minutes. Brush generously with glaze. Grill until glaze sets, about 3 minutes longer. Transfer to platter and brush corn with additional glaze. Serve, passing remaining glaze and additional salt separately.

CORN COB MOLASSES

Steps:

• Boil the corncobs about 45 minutes in 3 pints of water. Take out the cobs, strain, and add 1 pound of brown sugar. Boil this down until you get a nice syrup consistency.
• This makes a nice substitute for maple molasses. Enjoy!

GRILLED CORN ON THE COB WITH CHIPOTLE BUTTER

Steps:

• Melt butter in small saucepan over medium heat. Add minced chipotles, fresh lime juice, and 1/4 teaspoon salt. Reduce heat to low and cook chipotle butter 1 minute to blend flavors.
• Place ears of corn on baking sheet. Brush corn all over with chipotle butter. (Can be prepared 4 hours ahead. Cover corn and refrigerate.)
• Prepare barbecue (medium-high heat). Grill corn until cooked through and blackened in spots, turning frequently, about 6 minutes. Serve corn with lime wedges.
• Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.