Salt and butter can be a match made in the culinary heavens. This corn on the cob season, I like to take a pat of unsalted butter and douse it with really good chunky salt, like French fleur de sel, English Maldon or US Jacobsen. That way you can control how salty you get your butter. Plus I love how it looks on the table in a little dish. Easy for guests to pass around. Also enjoyable next time you serve a baguette with your meal. Put a good sized piece of butter with chunks of salt atop next to it–I promise it will be gone once it makes its way around the table.