EXTRA-SWEET CORN-ON-THE-COB

EXTRA-SWEET CORN-ON-THE-COB

8 ears corn
1 c. milk
½ c. sugar
½ c. butter or margarine
1 T. plus 1 t. salt
1 t. celery salt
1 t. marjoram
Chopped fresh parsley

In pot over high heat, combine corn, milk, sugar, ¼ c. butter and 1 T. salt with enough water to cover. Bring to boil; cook until corn is tender, about 10 minutes. Drain. Return corn to pot. Add seasonings and remaining butter; toss to coat. Transfer to serving dish.