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Carefully peel back husks from corn, but do not remove them. Pull out corn silk and discard. Rewrap ears and tie securely with kitchen string. Soak ears in cold water 30 minutes When coals are ready, grill ears for 25 minutes turning them often so they don't burn.
Horseradish Butter
1/2 cup butter softened
3 tbs French's Bold'N Spicy Mustard
1 tbs horseradish
Red Hot Chili Butter
1/2 cup butter
2 tbs red hot pepper sauce
1 tsp chili powder
1 clove garlic minced
Herb Butter
1/2 cup butter
2 tbs snipped fresh chives
1 tbs Worcestershire sauce
1/2 tsp dried thyme leaves
1/2 tsp seasoned salt
For each butter, mix ingredients together and keep chilled until ready to serve.
Horseradish Butter
1/2 cup butter softened
3 tbs French's Bold'N Spicy Mustard
1 tbs horseradish
Red Hot Chili Butter
1/2 cup butter
2 tbs red hot pepper sauce
1 tsp chili powder
1 clove garlic minced
Herb Butter
1/2 cup butter
2 tbs snipped fresh chives
1 tbs Worcestershire sauce
1/2 tsp dried thyme leaves
1/2 tsp seasoned salt
For each butter, mix ingredients together and keep chilled until ready to serve.