4 medium ears of fresh corn
1/4 cup butter, softened
1 1/2 teaspoons snipped fresh savory
1/2 tsp. finely shredded lime peel
Remove the husks from corn; scrub with a stiff brush to remove silks. Rinse. Cook uncovered in enough lightly salted water to cover for 5 to 7 minutes or till tender.
Meanwhile, in a small bowl thoroughly combine the butter, savory and lime peal. Serve herb butter with hot corn. Store any remaining butter, covered, in the refrigerator.