Title: Grilled corn with spicy butters
 Categories: Vegetables, Mexican, Side dishes
      Yield: 6 Servings
 
      6    Ears Of Fresh Corn/Husks

MMMMM--------------------------BUTTERS-------------------------------

MMMMM---------------------CHILE LIME SPREAD--------------------------
    1/2 c  Margarine Or Butter;Softened
    1/2 ts Grated Lime Peel
      3 tb Lime Juice
           Red Chiles; Ground, To Taste

MMMMM------------------------PESTO BUTTER-----------------------------
    1/2 c  Margarine Or Butter;Softened
      1 c  Fresh Basil Leaves;LoosePack
      1 tb Scallion; Chopped
      1 ts Lemon Juice
    1/4 ts Salt

MMMMM---------------------HORSERADISH BUTTER--------------------------
    1/2 c  Margarine Or Butter;Softened
           Prepared Red Horseradish; *
    1/4 ts Salt
 
  *    Use 2 to 3 tablespoonfuls of the red horseradish or to taste.
  Remove the large outer husks from the corn turning back the inner
  husks, remove the silks.  Spread each ear with about 2 tb of the
  butter mixture of your choice.  Pull the inner husks back over the
  corn and butter and secure with fine wire so that the husks are tight
  against the ear. Grill the corn 3 inches from medium coals, turning
  frequently, until done, about 20 to 30 minutes.  Serve with the
  remaining butter of your choice.
  
  FLAVORED BUTTERS:
  
  Combine all ingredients for each butter in a work bowl of a food
  processor or blender and process until very smooth.  Scrape into a
  small dish and serve with the corn.
  
  OVEN ROASTED CORN:
  
  Heat the oven to 475 degrees F.  Prepare the corn as above, but place
  in an ungreased jelly roll pan 15 1/2 X 10 1/2 X 1-inch.  Turn
  frequently until done, about 30 to 35 minutes.