Recipe information
Yield
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
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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.