1/3 c. butter
2 tbsp. prepared mustard
2 tbsp. prepared horseradish
1 tsp. Worcestershire sauce
1/4 tsp. lemon pepper
6 fresh ears of corn, husks & silks removed

IN saucepan, melt butter, stir in mustard, horseradish, Worcestershire sauce, and lemon pepper. Place each ear of corn on a 12 x 9 inch piece of heavy duty foil; drizzle butter mixture over corn. Fold edges of foil to seal pouch securely, leaving space for expansion of steam.

Grill over medium hot coals, turning occasionally, about 15 minutes.