Yield: 6 Servings
Measure | Ingredient |
---|---|
6 \N | Ears corn |
3 tablespoons | Butter |
½ teaspoon | Sugar |
½ teaspoon | Salt or to taste |
1 teaspoon | Rice wine or dry sherry |
NORMA WRENN
This grains, used mainly for soups in the Chinese cuisine, rounds out the meal.
In a large pot, bring about 2 quarts water to a boil. Meanwhile, shuck crn. Cook corn in boiling water for 5 minutes if picked that day or for 10 minutes if picked earlier. Drain.
Melt butter. Add sugar, salt and rice wine or dry sherry. Spoon oer hot corn and serve.