Reserve 1 Tbsp chives to garnish. Combine butter, lemon rind, lemon juice, horseradish cream, sauce and remaining chives in a bowl. Season with salt and pepper. Set aside.
Place corn on a microwave-safe plate and microwave on high for 2 minutes or until husks have softened. Set aside for 5 minutes to cool.
Peel back husks, keeping them attached at the base. Remove and discard silk. Replace husks over corn and tie at the top with kitchen twine.
Preheat barbecue grill on medium-high. Cook corn, turning often, for 5-8 minutes or until charred. Peel back husks and retie. Place on a platter and spread with butter. Sprinkle with parmesan and reserved chives.
Cooking corn in the husk adds a wonderful smoky flavour. Trimmed corn can also be used in this recipe – wrap in foil instead.