------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Grilled Corn With Spicy Butters
 Categories: Corn Mexican Side dish Vegetables  
   Servings:  6
       6 ea Ears Of Fresh Corn/Husks 
 -----------------------------CHILE LIME SPREAD-----------------------------
     1/2 c  Margarine Or Butter;Softened 
     1/2 ts Grated Lime Peel 
       3 tb Lime Juice 
       1 x  Red Chiles; Ground, To Taste 
 --------------------------------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 
 -----------------------------HORSERADISH BUTTER-----------------------------
     1/2 c  Margarine Or Butter;Softened 
       1 x  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.
   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.
   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.