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

In saucepan melt butter. Stir in mustard, horseradish, Worcestershire sauce and lemon pepper. Place each ear of corn on a 12x9 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.