1/2 c. butter, softened
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. chopped fresh parsley
2 tbsp. country style Dijon mustard
2 tsp. prepared horseradish
8 fresh ears of corn on the cob, husked

Prepare grill or heat oven to 375 degrees. In small bowl stir together all ingredients except corn. Spread about 1 tablespoon butter mixture evenly over each ear of corn. Wrap tightly in heavy duty double thickness aluminum foil, sealing well. Place on grill rack directly over coals or low flame, turning every 5 minutes for 20 to 25 minutes or until tender. If baking, place foil wrapped corn on cookie sheet. Bake for 40 to 45 minutes or until heated through.