1/3 cup 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 12×9 inch piece of heavy foil. Drizzle butter mixture over corn. Fold edges of foil to seal securely, leaving space for expansion of steam. Grill over medium hot coals, turning occasionally, about 15 minutes.