Grilled Corn with Spicy Butters

6 ears of fresh corn/husks

For the Butters:

Chile Lime Spread:
1/2 cup margarine OR butter; softened
1/2 tsp grated lime peel
3 Tbs lime juice
1 red chiles; ground, to taste

Pesto Butter:
1/2 cup margarine or butter; softened
1 cup fresh basil leaves; loosepack
1 Tbs scallion; chopped
1 tsp lemon juice
1/4 tsp salt

Horseradish Butter:
1/2 cup margarine or butter; softened
2-3 Tbs prepared red horseradish
1/4 tsp salt

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.

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