| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Oriental, Vegetables | 4 | Servings |
INGREDIENTS
| 6 | T | Unsalted butter |
| 2 | T | Dark soy sauce |
| 1 | t | Sichuan peppercorn |
| roasted and finely | ||
| ground | ||
| 2 | t | Finely chopped fresh chiles |
| Salt to taste | ||
| 8 | Ears sweet fresh corn | |
| shucked |
INSTRUCTIONS
Corn, of course, is not native to China, but this Chinese way of cooking it is delicious. IN A SMALL PAN, combine the butter, dark soy sauce, Sichuan peppercorn and chiles. Make a charcoal fire and, when the coals are ash white, grill the corn. Baste them with the soy butter and cook for 5-to-8 minutes, turning frequently. Serve at once. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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