Corn On The Cob For Mongolian Bbqethnic, vegetables ----NORMA WRENN---- 6 ears corn 3 tablespoon butter 1/2 teaspoon sugar 1/2 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. |
