6 ears supersweet white or yellow corn, shucked
6 tbsp unsalted butter, cut into pieces, at room temperature
2 tbsp finely chopped chives.
1/4 cup Maldon sea salt or fleur de sel (kosher salt works too in a pinch)
grated zest of one lime
Put the sea salt and lime zest in a jar; shake until combined. Set aside.
Cut off both ends of each ear of corn and cut each ear in half. Bring a large pot of salted water to a boil. Boil corn for 4-5 minutes, or until corn is tender. Meanwhile, transfer about 2 tablespoons of the cooking water to a large bowl. Add the butter and swirl the bowl over the heat to emulsify. Add the lime salt to taste, swirling the bowl to maintain the emulsification. Set aside. Drain the corn well and add to the butter. Sprinkle in chives. Swirl the bowl to coat evenly. Sprinkle with additional lime and salt to taste.
Serve with remaining lime salt.