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
Dash of tabasco
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.