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Kelsie
Corn on the cob with spicy butter
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Ingredients
Directions
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Put the butter in a bowl and squeeze out the garlic. Stir in the ras el hanout.
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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.
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Place the corn on a dish and spread the rest of the spicy butter over it. Sprinkle with paprika and coriander.
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Nutrition
325Calories
Fat35% DV23g
Protein10% DV5g
Carbs7% DV22g
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