3 tbsp. snipped chives or sliced whole green onions
1/4 tsp. each of freshly ground black pepper, chili powder and white pepper
1/4 tsp. cayenne pepper (optional)
Salt (optional)
1/2 cup butter, at room temperature
8 cobs of corn, cooked

Makes 8 Servings

Recipe from Chatelaine Cook Book 

Prepare the butter by stirring the chives and seasonings into the butter.  Add the cayenne pepper if you want fiery hot flavor and 1/4 tsp. salt if using unsalted butter.  Use right away or cover and refrigerated for up to a week.
Spread on hot corn on the cob.