Master Recipe 
Steamed Corn on the Cob with Piment d’Espelette Butter
I am not sure how long ago I began steaming corn on the cob, but today that is my only method for cooking this warming, reliable vegetable. Fresh corn needs only a few moments of steaming, and the result is a vegetable that is firm, flavorful, and honest. No more soggy boiled corn! And with a variety of compound butters in the freezer, there are always inventive ways to season the corn: My favorite is piment d’Espelette butter. During the summer months, we have steamed corn for lunch once or twice a week, often served with a simple salad and maybe a touch of cheese and toast. Sometimes I fully shuck the corn, as is traditional; other times I leave some husk on for a more rustic, casual look.
4 SERVINGS
EQUIPMENT: A 9-inch (22 cm) bamboo steamer.
4 ears fresh corn, shucked or left partially shucked
Piment d’Espelette Butter or other compound butter, for serving
Fine sea salt
Bring 1 quart (1 l) water to a simmer in the bottom of a medium saucepan. Arrange the corn in the steamer and place it over the simmering water. Cover and steam just until the corn is cooked through but still slightly firm, about 8 minutes. Remove and serve with the compound butter and a sprinkling of salt.