Steamed Corn With Chinese Herb Sauce 8 ears fresh corn, husked 1/2 cup unsalted butter 1/2 teaspoon crushed Sichuan peppercorns 1/2 teaspoon salt 1/4 teaspoon white pepper 1 tablespoon finely minced fresh ginger 2 tablespoons finely minced chives Lemon wedges
Lay corn in the rack of a Chinese steamer. Bring water in bottom of steamer to a boil.
Place a 12-inch skillet over medium heat. Add butter; when it melts, add peppercorns, salt, white pepper, and ginger. Cook until ginger sizzles in butter, about 30 seconds. Remove from heat and stir in chives.
Place corn over rapidly boiling water. Cover and steam until tender.
Remove corn from steamer. Place corn, one ear at a time, in the seasoned butter mixture, roll quickly, and transfer to a heated serving platter or individual plates.
Serve at once with lemon wedges.