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Ingredients
- 8 ears tender corn
- 1/4 c. margarine
- 1 c. milk
- salt and pepper to taste
- 1 tsp. sugar
Method
- Cut corn close to outer edge; then scrape ear to remove all the milk.
- Melt margarine in a heavy skillet; add corn and then other ingredients.
- Stir frequently.
- Cook 20 to 30 minutes.
- More margarine may be added during the final minutes of cooking.