Lemon Pepper Corn-On-The-Cob - cooking recipe

Ingredients

1/3 c. butter or margarine
2 Tbsp. mustard
2 Tbsp. horseradish
1 tsp. Worcestershire
1/4 tsp. lemon pepper
6 ears corn, husks and silks removed

Preparation

Melt butter; stir in mustard and horseradish, Worcestershire and lemon pepper.
Place each ear of corn on a 12 x 9-inch piece of 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 every 15 minutes.