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Ингредиенты
- 6 x ears corn shucked
- 1 x ancho chili pepper pureed
- 1/2 c. freshly-squeezed orange juice
- 8 Tbsp. unsalted butter - (1 stick) room temperature
- 1 Tbsp. unsulfured light molasses
- 1 tsp grated orange zest
- 1/2 tsp kosher salt or possibly to taste
- Â Â Freshly-grnd black pepper to taste
Инструкции
- For the Molasses-Chili Butter: Split the chile open and throw away the stems and seeds. Place the chile in a small saucepan and cover with water. Bring to a boil and remove the saucepan from the heat.
- Allow the chile to soak for 10 min till soft. Remove from the water and puree in a blender or possibly food processor. Use a little of the soaking water to help you puree it, if necessary. Strain the ancho chili puree through a fine-mesh sieve.
- In a small saucepan over medium-high heat, heat the orange juice till it is reduced to a thick syrup and yields 1 Tbsp., about 5 min. Remove from the heat; let cold to room temperature.
- In a food processor or possibly by hand, combine the reduced orange juice, butter, ancho puree, molasses, orange zest and salt and pepper to taste. Transfer the flavored butter to a small bowl; set aside.
- Fire up the grill.
- Grill the corn till done, about 8 min over medium heat, turning as necessary to brown proportionately. Remove the corn from the grill and slather with the flavored butter.
- This recipe yields 6 servings.
- Comments: Wonderful fresh corn from all over Washington is delivered to our kitchens just about every day in season. Most people do not realize they can put fresh corn on the cob right on the grill. You do not have to leave the husks on or possibly wrap the cobs in foil. The corn comes out tender and sweet with an appealing smoky taste and just a little crunch from the grill marks. After the cobs are grilled, rub them with a flavored butter like this one. They are beautiful - golden brown orange from the butter with patches of deep brown and bright yellow. This corn makes a perfect side dish for any barbecue. Serve it with everything from spit-roasted prime rib to grilled chicken or possibly down-home ribs.
- A step ahead: The butter can be made a week ahead and held, tightly wrapped, in the refrigerator or possibly for longer in the freezer. It is also great spread on grilled halibut, grilled summer squash or possibly corn bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 6 servings | |
| Calories 164 | |
| Calories from Fat 138 | 84% |
| Total Fat 15.74g | 20% |
| Saturated Fat 9.79g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 201mg | 8% |
| Potassium 93mg | 3% |
| Total Carbs 6.23g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.07g | 1% |
| Protein 1.21g | 2% |
