Spicy, smoky, and sweet, this would be a great side for grilled pork tenderloin.
Recipe information
Total Time
15 minutes
Yield
Makes 6 servings
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
Preparation
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.
