The only thing fresh summer corn needs is a nice slather of butter. But I like to take it one step further by seasoning the butter. Herb blends are great, but this is my new favorite. Bright lime brings out the fruitiness of habanero chiles and cuts through the milky richness. You can use this tangy-spicy butter on just about anything, but I like it best with grilled corn. Grilled sweet potatoes, chicken, steak, and meaty fish like tuna are other favorites. It’s awesome melted into boiled white potatoes too. This makes enough butter for 16 ears of corn, but you can also cut off a chunk and just use a little at a time. If you want to make less, scale it down proportionally. The smallest batch you could do is: 1/4 cup butter, 1/4 chile, 1/4 teaspoon lime zest, 3/4 teaspoon lime juice, and a small pinch salt. And if you want it even hotter, simply keep the seeds in the chile.
1 cup (2 sticks) unsalted butter, softened
1 habanero chile, stemmed, seeded, and minced
1 teaspoon freshly grated lime zest
1 tablespoon fresh lime juice
3/4 teaspoon Kosher salt
In a large bowl, mix and mash the ingredients until very well mixed. Spoon in a line on a sheet or parchment or wax paper, then use the paper to roll the butter into a log. Refrigerate until firm or up to 1 week. You can also freeze for up to 1 month.