Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
459
Calories
7g
Protein
13g
Fat
75g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 Ears corn
- 3 tbl Butter
- 1/2 tsp Sugar
- 1/2 tsp Salt or to taste
- 1 tsp Rice wine or dry sherry
Directions
1
In a large pot, bring about 2 quarts water to a boil. Meanwhile, shuck crn.
2
Cook corn in boiling water for 5 minutes if picked that day or for 10 minutes if picked earlier. Drain.
3
Melt butter. Add sugar, salt and rice wine or dry sherry. Spoon oer hot corn and serve.
4
Category:Mongolian Recipes
5
Category:Mongolian Snacks
Recipe sourced from
fandom