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
-
35 minSmall dishbig red onion, White bread, cumin cheese, fresh thyme, White wine, butter, salt,stuffed red onions -
15 minAppetizermushrooms, lemon, lamb's lettuce, extra virgin olive oil,mushroom Salad -
25 minAppetizerpumpkin, oil, (sea salt, (freshly ground) pepper, Red pepper, mild curry powder, vegetable stock, tomatoes, fresh coriander,curry broth with roasted pumpkin -
15 minAppetizerwhiskey, mayonnaise, Ketchup, cream cheese natural, tabasco red peppersauce, mandarin slices in light syrup, fresh chives, head of iceberg lettuce, Dutch shrimps,Dutch shrimp cocktail
Nutrition
325Calories
Fat35% DV23g
Protein10% DV5g
Carbs7% DV22g
Loved it