Corn on the cob for mongolian bbq
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Ears corn | |
| 3 | tablespoons | Butter |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt or to taste |
| 1 | teaspoon | Rice 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.