"If you'd like to make the jalapeño-lime butter one day ahead, use a broiler or gas burner to char the chiles and save the grill prep for the corn...."
INGREDIENTS
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2 jalapeño chiles
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1/2 cup (1 stick) butter, room temperature
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1 garlic clove, minced
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1 teaspoon grated lime peel
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6 ears fresh corn, unhusked