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Paul Cote Jr.
Grilled corn on the cob with chipotle butter
Corn on the cob with butter and chipotle, coriander and Pecorino Romano.
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Ingredients
Directions
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Light the barbecue. Cook the corn cobs for 5 minutes. Take them out of the pan and drain well.
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Put the butter in a bowl and mix in the chipotle sauce. Cut the coriander fine and stir through.
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Grill the corn on the barbecue for 6 minutes. Times regularly. Meanwhile, grate the cheese on a fine grater and place on a plate.
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Take the corn cobs from the barbecue and brush them around with the chipotle butter. Roll them through the grated cheese and serve.
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Nutrition
365Calories
Sodium12% DV280mg
Fat42% DV27g
Protein14% DV7g
Carbs7% DV21g
Fiber16% DV4g
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