Molasses Chile Butter (For Corn on the Cob)

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

1. Split open the chile and discard stems and seeds.
2. Place chile in a small saucepan and cover with water.
3. Bring to a boil and remove from heat.
4. Allow the chile to soak for 10 minutes until soft.
5. Remove from water and puree in a blender or food processor, use a little water to help puree them if necessary.
6. Strain the puree through a fine mesh to remove solids.
7. In a small saucepan over high heat, reduce the orange juice until it is a thick syrup and yields 1 T, about 5 minutes.
8. Let cool (this step is important, you need all items at the same temp for everything to come together).
9. In a food processor, combine the reduced orange juice, butter, ancho chile puree, molasses, orange zest, salt and pepper.
10. Remove the flavored butter to a small bowl and set aside.
11. Grill the corn on the barbecue, about 8 minutes over medium heat, turning as necessary to brown evenly.

ancho chili, orange juice, unsalted butter, molasses, orange zest, kosher salt, fresh ground black pepper, corn

Taken from www.food.com/recipe/molasses-chile-butter-for-corn-on-the-cob-309061 (may not work)