Cooking Index - Cooking Recipes & Ideas'Right On The Grill' Corn On The Cob With Molasses-Chili But Recipe - Cooking Index

'Right On The Grill' Corn On The Cob With Molasses-Chili But

Wonderful fresh corn from all over Washington is delivered to our kitchens just about every day in season. Most people don't realize they can put fresh corn on the cob right on the grill. You don't have to leave the husks on or 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 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 down-home ribs.

Type: Vegetables
Courses: Side dish
Serves: 6 people

Recipe Ingredients

6   Corn - shucked
  Molasses Chili Butter
1   Ancho chili pepper - pureed
1/2 cup 118mlFreshly-squeezed orange juice
8 tablespoons 120mlUnsalted butter - (1 stick) - room temperature
1 tablespoon 15mlUnsulfured light molasses
1 teaspoon 5mlGrated orange zest
1/2 teaspoon 2.5mlKosher salt - or to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

For the Molasses-Chili Butter: Split the 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 the saucepan from the heat.

Allow the chile to soak for 10 minutes until soft. Remove from the water and puree in a blender or 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 until it is reduced to a thick syrup and yields 1 tablespoon, about 5 minutes. Remove from the heat; let cool to room temperature.

In a food processor or 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 until done, about 8 minutes over medium heat, turning as necessary to brown evenly. Remove the corn from the grill and slather with the flavored butter.

""Tom Douglas' Seattle Kitchen" by Tom Douglas"


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