| 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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