Title: Corn on the Cob for Mongolian BBQ
Categories: Ethnic, Vegetables
Yield: 6 Servings
------------------------NORMA WRENN------------------------
6 Ears corn
3 tb Butter
1/2 ts Sugar
1/2 ts Salt or to taste
1 ts 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.
