- 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
- 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.