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
-
40 minAppetizerMussels, stoneleeks, mustard, soft cream butter, coarsely ground sea salt, coarsely ground black pepper, manzanilla sherry,fragrant mussel packets -
10 minAppetizercapers, fresh flat parsley, mayonnaise, creme fraiche, dijon mustard, gherkin cubes, White bread, sockeye salmon, smoked trout fillet, Dutch shrimps,fish plate with homemade remoulade sauce -
20 minAppetizerharicots verts, baby corn on the cob, bunch onions, wild-fond, medium dry sherry, salt, freshly ground pepper, salty cheese stalks,game stock with fine vegetables -
45 minLunchchicken breast, fresh ginger root, chicken broth tablet, lemon juice, Japanese soy sauce, egg, broccoli bunch, bunch onion, root julienne,chicken soup with egg
Nutrition
325Calories
Fat35% DV23g
Protein10% DV5g
Carbs7% DV22g
Loved it