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 minAppetizermarinated artichoke hearts, arugula, thin sliced carpaccio with pecorino and truffle dressing, sun-ripened Taggia olives,carpaccio with artichoke and arugula -
15 minAppetizerlime, avocado, creme fraiche, garlic, chilli pepper flakes, crab meat, pomegranate seed,appetizer of avocado and crab -
15 minAppetizerleeks, butter or margarine, lobster cream soup, tilapia fillet, whipped cream, fresh chives, Breadsticks,Creamy fishsoup -
60 minAppetizergarlic, olive oil, maggic herb or celery, potatoes, sea salt, cream cheese with garlic, cress,garlic soup with roasted potato
Nutrition
325Calories
Fat35% DV23g
Protein10% DV5g
Carbs7% DV22g
Loved it