Baked Potatoes With Shallot-Corn Butter

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4 large Idaho potatoes, scrubbed

1 1/2 cups fresh corn kernels (from about 3 ears)

1 stick (4 ounces) unsalted butter, softened

2 tablespoons chopped shallots

1 teaspoon fresh lime juice

2 tablespoons minced chives

Salt and freshly ground pepper

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