Corn with chili-lime butter

• 4 corn on the cobhusked
• 60 g unsalted buttersoftened
• 1 lime
• 1 tsp chili powder
• ½ tsp smoked paprika
• ¼ tsp salt

1. 1

   Make the compound butter by mixing softened butter with lime zest, chili powder, smoked paprika, and salt in a small bowl until well combined.

2. 2

   Bring a large pot of salted water to a rolling boil.

3. 3

   Add corn to the boiling water and cook until kernels are tender and bright yellow, about 4-5 minutes.

4. 4

   Remove corn with tongs and immediately slather each cob generously with the chili-lime butter while hot so it melts into the kernels.

• large pot (6-liter (6-quart))
• mixing bowl (small)
• tongs
• microplane or zester

Per serving

Nutritional values are estimates only.