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
-
15 minAppetizerchestnut mushrooms, leeks, peanut oil, pumpkinsoup, fresh salmon fillet,stuffed pumpkin soup -
40 minAppetizerfennel, celery, garlic, dry white wine, fish fond, salt and pepper, Japanese soy sauce, lemon juice, cocktail shrimp, Scottish salmon fillet, cress,'tea' from fish broth with salmon and shrimps -
35 minAppetizerfresh ginger root, bunch onions, chicken bouillon, dry sherry, light soy sauce, cod fillet, cornstarch, protein, sesame oil, zucchini, bamboo shoots,fragrant broth with zucchini and fish balls -
15 minAppetizerRoast beef, horseradish, sour cream, boiled beetroot,roast sirloin with beetroot and horseradish
Nutrition
325Calories
Fat35% DV23g
Protein10% DV5g
Carbs7% DV22g
Loved it