Grilled Corn With Tarragon-Chipotle Butter

• 1 bright-skinned orange
• 1 teaspoon anchovy paste (or salt to taste)
• 1/2 teaspoon pureed chipotle chili in adobo
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped scallions
• 1/2 teaspoon dried tarragon
• 8 tablespoons (1 stick) butter, at room temperature
• 2 tablespoons chopped fresh tarragon leaves
• 6 ears fresh sweet corn, in husks

1. Using a sharp vegetable peeler, remove the zest from the orange, and set aside.
2. Cut the orange in half, and squeeze and reserve 1/2 cup of the juice.
3. In the container of a blender, combine the orange zest, orange juice, anchovy paste, chipotle puree, lemon juice, scallions and dried tarragon.
4. Puree until smooth.
5. In a small saucepan over low heat, heat the butter to bubbling.
6. With the motor of the blender running, add the butter through the opening in the lid.
7. When the mixture is smooth and slightly thickened, transfer to a serving dish, and stir in the fresh tarragon leaves.
8. Set aside.
9. Prepare a medium-low fire on the grill.
10. Turn back the husks of the corn without removing them, and remove the corn silk.
11. Rinse the ears well in water, and replace the husks so they cover the kernels.
12. Place the corn on the grill, and cook, turning, to gently steam, 5 to 8 minutes.
13. Transfer the corn to a platter, carefully remove the husks and put the ears back on the grill.
14. Grill, turning, just long enough to scorch slightly on all sides, 2 to 3 minutes.
15. To serve, brush the hot corn lightly with the seasoned butter.
16. Pass the extra butter in a serving dish.

orange, anchovy paste, lemon juice, scallions, tarragon, butter, tarragon, sweet corn

Taken from cooking.nytimes.com/recipes/10648 (may not work)