Filter
Reset
Sort ByRelevance
Kelsie
Corn on the cob with spicy butter
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
10 minAppetizerfresh green asparagus, lime, extra mild yogurt, fresh fresh mint, avocado, tap water,green asparagus and avocado soup -
10 minAppetizertomato, garlic, traditional olive oil, ciabatta, fresh basil leaves,bruschetta with tomato and basil -
20 minAppetizerEggs, shallot, White wine vinegar, extra virgin olive oil, fresh parsley, radishes, little gem,grilled corn salad with egg salad -
30 minLunchbutter, shallot, garlic, leeks, White bread, hard goat cheese, thyme, vegetable stock, chicken broth tablet, beet, flat leaf parsley,beet soup with goat's cheese
Nutrition
325Calories
Fat35% DV23g
Protein10% DV5g
Carbs7% DV22g
Loved it