Molasses Chile Butter For Corn On The Cob Food

GRILLED CORN ON THE COB WITH CHIPOTLE, MOLASSES, AND ORANGE GLAZE

Grilled Corn on the Cob with Chipotle, Molasses, and Orange Glaze image

Categories Microwave Herb Vegetable Side Backyard BBQ Orange Corn Summer Grill/Barbecue Molasses Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1/4 cup (1/2 stick) unsalted butter
2 tablespoons frozen orange juice concentrate
2 teaspoons minced canned chipotle chiles
2 teaspoons mild-flavored (light) molasses
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
6 ears of corn, shucked

Steps:

Prepare barbecue (medium-high heat). Mix butter, orange juice concentrate, chipotle chiles, molasses, and salt in microwave-safe bowl. Microwave on high until melted, about 20 seconds (or melt butter in saucepan with next 4 ingredients over medium-low heat). Stir in cilantro. Grill corn until beginning to blacken in spots, turning occasionally, about 3 minutes. Brush generously with glaze. Grill until glaze sets, about 3 minutes longer. Transfer to platter and brush corn with additional glaze. Serve, passing remaining glaze and additional salt separately.

CORN COB MOLASSES

Corn Cob Molasses image

Make and share this Corn Cob Molasses recipe from Food.com.

Provided by Sharon123

Categories Sauces

Time 1h10m

Yield 1 batch

Number Of Ingredients 2

Ingredients

12 sweet corn cobs
1 lb brown sugar

Steps:

Boil the corncobs about 45 minutes in 3 pints of water. Take out the cobs, strain, and add 1 pound of brown sugar. Boil this down until you get a nice syrup consistency.
This makes a nice substitute for maple molasses. Enjoy!

Nutrition Facts : Calories 3181.6, Fat 11.7, SaturatedFat 1.8, Sodium 252.1, Carbohydrate 794.4, Fiber 42, Sugar 493.5, Protein 49.2

GRILLED CORN WITH CHILE BUTTER

Grilled Corn With Chile Butter image

In South Africa, charred ears of corn (called braai mielies) are year-round, smoky-sweet roadside snacks. This version is a side dish for the American summer, when corn and grilling are both in season. The cobs are slicked with butter and sparked with chile heat; in South Africa, they would be served alongside a pile of charcoal-grilled lamb chops or steak or giant prawns, or all of the above. For a more rustic effect (and more effort), use the corn husks as a wrapper instead of aluminum foil. Soak the unshucked cobs in cold water for at least 15 minutes. Peel back the husks but do not detach them from the cobs; remove all the cornsilk. After rubbing on the butter, rearrange the husks around each cob and tie in place with twine.

Provided by Julia Moskin

Categories side dish

Time 45m

Yield 4 to 8 servings

Number Of Ingredients 8

Ingredients

1 stick butter, softened
1 fresh hot red chile, such as Fresno, Holland or cherry, seeded and minced
1 teaspoon minced garlic (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Hot sauce to taste
8 to 12 cobs of corn
Lime wedges for serving (optional)

Steps:

Prepare a grill for high-heat cooking. For each corn cob, tear a piece of aluminum foil large enough to wrap it completely.
In a bowl, combine the butter, chile, garlic (if using), salt and pepper. Mix well and taste. Adjust the seasonings; add drops of hot sauce if the butter is not spicy enough. Set aside.
Shuck the corn. Use your hands to rub butter mixture thoroughly onto each cob, reserving about 1/4 of the mixture for basting. Wrap each buttered cob in aluminum foil.
When ready to cook, place cobs on the grill (or, if the fire is low, in the coals) and cook 12 to 15 minutes, turning occasionally, until steamed and cooked through.
Unwrap and place on the grill. Use remaining butter to baste the corn as it grills, turning it until lightly charred and cooked through. Serve immediately with lime wedges, if using.

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