1/4 c unsalted butter, softened
1 T finely minced shallot
1 t minced Thai or Serrano chili pepper; preferably red, include seeds
1 t finely grated lime zest
2 t freshly squeezed limejuice
½ t sea salt
4 ears corn, husked and cleaned
In a bowl, combine butter, shallot, chili, lime zest, limejuice and salt. Cover and refrigerate for at least an hour before using.
Make ahead: place butter in plastic wrap, roll into a log, and refrigerate for up to 1 week or freeze up to 3 months.
In a large pot of boiling unsalted water, cook corn until tender, about 3 minutes. Using tongs, remove corn and, while still hot, spread with chili lime butter.
