Corn on the cob with spicy butter
Put the butter in a bowl and squeeze out the garlic. Stir in the ras el hanout.
Brush the corn onions with half of the butter and place them on the side of the barbecue. Roast the corncobs in brown and cooked for 10-15 minutes, turning them regularly.
Place the corn on a dish and spread the rest of the spicy butter over it. Sprinkle with paprika and coriander.
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