Corn on the cob for mongolian bbq

6 Servings

Ingredients

QuantityIngredient
6Ears corn
3tablespoonsButter
½teaspoonSugar
½teaspoonSalt or to taste
1teaspoonRice wine or dry sherry

Directions

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.