Corn Roasted With Herb Butter

• several ears of corn
• 3/4 c Butter softened
• 1 1/2 tb Minced parsley
• 1 1/2 tb Lemon juice
• 2 1/2 tb Minced green onion
• 1/4 ts Freshly grated nutmeg
• 1/2 ts Salt and pepper
• 1 x Dash of Tabasco
• 1 x Dash of Worcestershire sauce

Cover and refrigerate at least 1 hour. Spread each ear of corn with 1 tablespoon of herb butter. Wrap each ear in foil. Roast corn on barbeque or broil 4 inches from heat 30 min or till kernels are tender. Unwrap, detach husks and spread with remaining butter.
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