Wedding Punch - cooking recipe

Ingredients

1 large can chilled orange juice (46 oz.)
1 large can chilled pineapple juice (46 oz.)
4 regular bottles 7-Up
1/2 gal. sherbet (pineapple, orange, cherry)
crushed ice *

Preparation

Leave the corn husks on the corn.
Put the corn in microwave, with husks on, for about 6 or 7 minutes.
Take out at once.
It's ready to serve on table by taking the corn husks off when serving the corn.
The flavor and taste is so much better than cooking roasting ear corn the old fashioned way in water.
Butter corn while hot.