2 c. fresh corn
1/2 c. milk
1 tbsp. parsley
2 tsp. salt
2 tsp. sugar
1 tbsp. butter

Mix all together and fill pastry lined pie shell. Cover with a pastry lid. Pierce top crust over with a fork. Bake 10 minutes at 450 degrees and reduce to 325 degrees for 25 minutes. Serve hot.