---------- Recipe via Meal-Master (tm) v8.04
 
      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.
 
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