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
-
50 minAppetizerfennel bulb, lemon juice, extra virgin olive oil, mustard, Carpaccio, capers, ice cubes,carpaccio with fennel
-
15 minAppetizerolive oil, onion, garlic, dried tarragon, tomato paste, fish stock, vine tomato, mixed seafood,bright fish soup with tomato and tarragon
-
20 minSmall dishsmoked mackerel fillet, anchovy fillet, chilli pepper flakes, lemon zest, lemon juice, protein, mascarpone, dill,mackerel mousse
-
15 minAppetizerbalsamic vinegar, garlic, portobello mushrooms, olive oil, bluefin cheese,portobello mushrooms with balsamic syrup and roquefort
Nutrition
325Calories
Fat35% DV23g
Protein10% DV5g
Carbs7% DV22g
Loved it