---------- Recipe via Meal-Master (tm) v8.02
  Categories: Mexican, Vegetables
       Yield: 6 servings
       6    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
            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
            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.