zesty grilled corn

1/3 cup butter, cubed
2 tablespoons prepared mustard
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
1/4 to 1/2 teaspoon lemon-pepper seasoning
6 ears sweet corn, husked

In a small saucepan, melt butter; add the mustard, horseradish, Worcestershire sauce and lemon-pepper. Place each ear of corn on a 13-in.
x 12-in. piece of heavy-duty foil. Drizzle with butter mixture. Fold in edges of foil and seal, leaving space for expansion of steam. Grill, uncovered, over medium heat for 5-6 minutes on each side or until corn is tender. Carefully unwrap foil. Yield: 6 servings.