Grilled Corn with Espellete-Lime-Honey Butter

½ cup butter
1 TBSP honey
1 tsp Piment d’Ville
Juice from half a lime
Fresh ears of corn 

Melt butter in a small pot over low heat. Add honey, Piment d’Ville, and lime juice and turn off the heat. Mix ingredients together with a spoon or whisk so that the honey and Piment melt into the butter. If making this ahead of when corn is grilled, make sure to slowly reheat before using.

Shuck ears of corn and roast on a grill until cooked through and a bit charred in places. Transfer to a plate. Using a spoon or pastry brush, add a nice coat of honey butter to corn. Make sure to eat the corn while everything is still nice and hot.