Right on the Grill Corn on the Cob With Molasses Chile Butter

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

1. To puree ancho chile: split chile open and discard the stems and seeds; place the chile in a small saucepan and cover with water; bring to a boil and remove saucepan from heat; let chile soak for 10 minutes until soft; remove chile from water and puree in a blender or food processor; use a little of the soaking water to puree them, if needed; strain puree through a fine-mesh sieve.
2. Make the butter: in a small saucepan, over high heat, reduce the orange juice until it is a thick syrup and yields 1 tablespoon, about 5 minutes; let cool.
3. In a food processor, combine the reduced orange juice, butter, ancho puree, molasses, orange zest, salt, and pepper; remove the flavored butter to a small bowl and set aside.
4. Fire up the grill; grill corn until done, about 8 minutes over medium heat, turning as necessary to brown evenly.
5. Remove corn from grill and slather with chile butter.

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

Taken from www.food.com/recipe/right-on-the-grill-corn-on-the-cob-with-molasses-chile-butter-318357 (may not work)