Courtesy of PureZing

Serves 6

INGREDIENTS:

6 ears of corn, husked
½ stick butter
2 Tablespoons frozen orange concentrate
2 teaspoons canned chipotle chiles, minced finely
2 teaspoons mild molasses
¼ teaspoon Sea salt
3 Tablespoons fresh cilantro, chopped

DIRECTIONS:

Sauce: Melt butter in a small pan and add concentrate, chiles, molasses, Sea salt and cilantro.
Remove from heat.

This recipe can be done under the broiler, but preferably on a barbeque.

In oven: place oven shelf at highest setting so corn will be right under broiler. Place corn in large pan of boiling water and cook for only 2-3 minutes. Remove and drain. Place sauce on a plate and roll each piece of corn in it. With tongs, place all corn on foil covered baking sheet and place under broiler. Baste and turn corn often with tongs until it starts to sear. Serve with additional sauce and salt on the side.

On barbeque: With barbeque at a medium high heat, grill corn, turning frequently, about 3-4 minutes until it starts to blacken in spots. Brush with butter sauce. Grill and turn another 3-4 mintues until the butter mixture glazes and sets. Put corn on plate and brush with more of the sauce. Serve with additional sauce and salt on the side.