1/3 c. butter
3 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1/4 tsp. lemon pepper
6 fresh ears of corn (husks and silks removed)

In saucepan melt butter; stir in mustard, 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. Makes 6 servings.