ORANGE BUTTER (1/2 cup)

¾ stick unsalted butter, softened

finely grated zest of 1 orange

2 tablespoons strained fresh orange juice

pinch of ground red pepper (or a teaspoon of harissa)

½ teaspoon salt

orange flower water for sprinkling (optional)

1. Stir together butter, zest, orange juice, red pepper and salt in a large bowl.

2. Cook corn in a large pot of boiling water until crisp tender, 3 to 5 minutes. Transfer to butter mixture and toss.  Sprinkle with orange flower water.

adapted from Irma Rombauer, The Joy of Cooking