Corn on the Cob with Chipotle-Scallion Butter

yield: Makes 4 to 6 servings

active time: 10 min

total time: 20 min

If you've got the grill going anyway, toss your ears on before you butter them to get a quick char and even deeper flavor

Ingredients

• 3/4 stick unsalted butter, softened
• 1/4 cup minced scallions (2 to 3)
• 1 tablespoon minced seeded canned chipotle chiles in adobo
• 1/4 teaspoon grated lime zest
• 6 large ears of corn, shucked and halved

Directions

Stir together butter, scallions, chipotles, zest, and rounded 1/2 teaspoon salt in a large bowl.

Cook corn in a large pot of boiling water until crisp-tender, 3 to 5 minutes. Transfer with tongs to butter mixture and toss.