1/2 cup unsalted butter, softened
(I used my Brummel and brown tub butter)
1 teaspoon fresh lime zest
2 teaspoons freshly squeezed lime juice
1 teaspoon chili powder
1/4 teaspoon salt
pinch black pepper
1. Combine butter, zest, lime juice, chili powder, salt and pepper in a mini chopper. ( I just used my blender, I don't have a mini chopper) Pulse or mix until well blended, then transfer to a ramekin or bowl.
2. Keep at room temperature until serving. Spread on fresh corn!! Refrigerate any for up to a week.
There are three methods, I always use the microwave and it works great, but any of these will do!
Stovetop: Bring a big pot of water to boil. Remove husks from 4-6 ears of corn. Add to boiling water, cover and turn off heat. Let corn sit in water for 10 minutes. Remove with tongs to platter.
Microwave: Remove husks from corn. Place on a damp paper towel and cover with another damp paper towel. Cook for a minute a corn. 3 corn= 3 minutes.... I usually do 6 at the most at one time. That's it!
Grill: Heat grill to medium heat. Remove husks from corn. Place one ear of corn on a sheet of foil and spread with butter. Wrap tightly in foil and repeat with remaining ears. Place foil wrapped corn on grill and cook 15 to 20 minutes. Turning every so often. Carefully remove from grill and unwrap foil.