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.
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 919 (100%)|
|Amt Per Serving||% DV|
|Total Fat 103.7g||138 %|
|Saturated Fat 65.6g||328 %|
|Monounsaturated Fat 26.9g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 274.8mg||85 %|
|Sodium 304.2mg||10 %|
|Potassium 40.2mg||1 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 1.6g||2 %|
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Calories per serving: 919
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