Corn On The Cob With Chile Butter



  1. Put the butter in a bowl, add the chile and a sprinkle of salt and pepper, and stir until well combined.
  2. Peel the husk from the corn and remove as much of the silk as possible.
  3. Break or cut off the stem.
  4. 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.
  5. Cover the pot, put it over high heat, and bring to a boil.
  6. Don't let it go longer than 10 minutes.
  7. To serve, drain the corn, then smear the ears with the chile butter.