Jalapeno Butter Bath Corn on the Cob

Ingredients:
4 ears of corn, husked and cleaned
1 cup unsalted butter (2 sticks)
2-3 fresh jalapeños, sliced (adjust to taste)
1 cup heavy cream
Salt and pepper to taste
Optional: lime wedges for serving
Directions:

Prepare the Corn: In a large pot of boiling water, blanch the corn for about 5 minutes until tender. Remove and set aside.

Make the Jalapeno Butter:

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