Hot Buttered Chili Lime Corn

A great summer recipe when served cold, the whole dish can be made in the microwave, keeping the house cool. Also makes a warm spicy side dish.

     2 tablespoons butter
     Two 15-ounce cans corn, drained
     4 teaspoons bottled lime juice (shake bottle before pouring)
     2 tablespoons drained, canned diced chili peppers (use jalapeños if you like it very hot)
     Salt to taste

Combine all ingredients in a bowl or saucepan and heat thoroughly, until butter is melted. Stir to coat. Sprinkle lightly with salt and serve.

Serves 6