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

“Tom Douglas”
1hr 8mins

Ingredients Nutrition


  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.

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