Method

• Bring a large pot of well-salted to the boil
• Cut the corn in half or desired size and add to boiling water, cook for 5-7 minutes or until the corn is tender
• To make lime salt - If you have a mortar and pestle add the salt to the bowl and grate in the lime zest and mash until the salt turns a wonderful, fragrant green
• If you don’t have a mortar and pestle, add the lime juice and zest to a bowl and blend carefully with the end of a rolling pin or something similar so that the salt blends and turns green and fragrant like above
• Set aside
• Meanwhile, take 2 tablespoons of the cooking water out of the pot and add to a heatproof bowl
• Add the butter and swirl the bowl over the heat to emulsify
• Add lime salt to taste, swirling the bowl to maintain the emulsification (thickening effect)
• Set aside in a warm place until corn is cooked
• Drain the corn well and add to the butter
• Sprinkle in the chives
• Swirl the bowl to coat the corn evenly and sprinkle with a little more lime salt, and serve the remaining salt on the side