6 ears corn, shucked
6 tablespoons unsalted butter
1 to 2 teaspoons cayenne pepper
Juice of 2 limes
1 teaspoon salt

Bring a large pot of salted water to a boil. Add corn and cook 4 minutes, no longer. Meanwhile, in a small saucepan, melt butter with cayenne over medium heat. Add lime juice and salt. Drain corn. Slather with the cayenne-butter mixture and serve immediately.

Serves 4 to 6.