Recipe - Corn On The Cob For Mongolian Bbq

NORMA WRENN
6 Ears corn
3 tablespoon Butter
One half teaspoon Sugar
One half teaspoon Salt or to taste
1 teaspoon Rice wine or dry sherry

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.
Posted to MMRecipes Digest V4 #244 by "John Weber" hdbrer@ibm.net on Sep
13, 97