VEGETABLE RECIPE: Zippy Barbequed Corn on the Cob

6-medium ears sweet corn
1/2-cup butter or margarine, melted
2-tbsp Dijon mustard
1-tbsp minced fresh parsley
2-tsp prepared horseradish
1/2-tsp salt
1/4-tsp pepper

Place the ears of corn on double thickness of aluminum foil
In a small bowl, combine the remaining ingredients
Brush over corn evenly
Fold foil around corn and seal tightly
Grill, with lid closed, over medium heat for 25-30 minutes, turning once, until corn is tender

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