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 minSmall dishSesame seed, ginger root, spring / forest onion, soy sauce, ketjapmarinademanis, sherry, pink salmon, oak leaf lettuce, red lettuce,salmon amuse with sesame and soy -
20 minSmall dishsalted herring, radishes, spring / forest onion, creme fraiche, demi crème fraîche, grated horseradish,amuse of herring and radish -
40 minAppetizerfresh oregano, shallot, extra virgin olive oil, balsamic vinegar, white balsamic vinegar, yellow cherry / cherry tomato, oil, baguette, feta,tomato salad with grilled feta -
15 minAppetizerbeef sausage, parsley, shallots, sweet-sour pickles, capers, mayonnaise, sharp mustard,steak tartar of beef sausage
Nutrition
325Calories
Fat35% DV23g
Protein10% DV5g
Carbs7% DV22g
Loved it