Posted by: Mimi Hiller 08-07-99 9:49 PM
White Corn with Szechwan Butter
Source: "Fusion Food Cookbook" by Hugh Carpenter & Teri Sandison
6 ears of freshly picked white corn
1/2 c. unsalted butter
2 cloves garlic, minced
1/2 t. crushed Szechwan peppercorns
1/2 t. Asian chile sauce
1/2 t. salt
1/4 cup chopped fresh cilantro, basil or mint
Steamed corn until barely cooked.
Cut kernels off and place in a large bowl and keep warm.
Place butter, garlic, peppercorns, chile sauce and salt in a 12-inch saute pan.
Set aside cilantro, basil or mint.
Place saute pan over medium heat.
When butter melts and garlic begins to sizzle, remove saute pan from heat and stir in herbs.
Stir butter mixture into corn and serve immediately.
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