---------- 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.