Corn On The Cob With Chile Butter
- 4 tablespoons butter, softened
- 1 tablespoon minced fresh hot green chile
- Salt and freshly ground black pepper
- 8 ears fresh corn
- Put the butter in a bowl, add the chile and a sprinkle of salt and pepper, and stir until well combined.
- Peel the husk from the corn and remove as much of the silk as possible.
- Break or cut off the stem.
- Put a large pinch of salt in a stockpot with enough water to come 1 inch up the sides, then add the corn; it's okay if some of the ears sit in the water and some sit above it.
- Cover the pot, put it over high heat, and bring to a boil.
- Don't let it go longer than 10 minutes.
- To serve, drain the corn, then smear the ears with the chile butter.