4 qts. cold water
1 tbsp. sugar
10 ears corn, husked
Butter
1/2 c. butter
1 tbsp. chopped fresh parsley
1 tbsp. lemon juice
1/2 tsp. basil leaves
1/4 tsp. garlic powder

In Dutch oven bring water and sugar to boil. Add corn; cover and reduce heat. Simmer about 3-5 minutes. Remove corn from water.

Meanwhile, in small bowl combine all butter ingredients. Brush ears with herb butter. Serve with remaining butter. Yield: 10 servings.