Barbecued corn with three savory butters

Yield: 12 Servings

Ingredients:

12 Ears corn; unhusked -----HORSERADISH BUTTER-----
1/2 c Butter or margarine;softened -(1 stick)
3 tb Bold 'N Spicy Mustard
1 tb Horseradish ----RED-HOT CHILI BUTTER----
1/2 c Butter or margarine;softened -(1 stick)
2 tb Redhot cayenne pepper sauce
1 ts Chili powder
1 Clove garlic; minced --------HERB BUTTER---------
1/2 c Butter or margarine;softened -(1 stick)
2 tb Fresh chives; snipped
1 tb Worcestershire Sauce
1 tb Fresh parsley; minced
1/2 ts Dried thyme leaves
1/2 ts Salt Carefully peel back husks from corn; remove silk. Bring husks up and tie securely with kitchen string. Soak corn in cold water to cover
30 minutes.

Instructions:

Place corn on grid. Grill over medium-high coals 25 minutes or until corn is tender turning often. Remove string and husks. Serve with your choice of savory butter. Makes 12 servings. Savory butters makes 1/2 cup each. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com