|
|
Category |
|
Salads - Soups - Sidedishes
|
Sub
Category |
|
None
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
6 Ears of corn
|
|
3 TBL butter
|
|
1/2 Tsp sugar
|
|
1/2 Tsp salt or to taste
|
|
1 Tsp rice wine ro dry sherry
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
In a large pot, bring about 2 quarts water to a boil. Meanwhile, shuck corn.
|
|
|
Cook corn in boiling water for 5 minutes if picked that day or for 10 minutes if picked eariler. Drain.
|
|
|
Melt butter. Add sugar, salt and rice wine or dry sherry. Spoon over hot corn and serve.
|
|
|
|
|
Serving
Suggestions |
|
6
|
|
Originally Submitted
12/30/2010
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Mongolian Corn recipe to your own private DesktopCookbook.
|