Corn on the cob for mongolian bbq

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.

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