Harissa butter grilled cornBy Chatelaine
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- 6 ears corn , husks and silks removed
- 2 tbsp harissa paste
- 2 tbsp melted butter
- 2 tbsp chopped mint
- PREHEAT barbecue to medium-high. Oil grill.
- COOK corn turning every 2 min, until slightly charred, 8 to 10 min. Transfer to a platter.
- COMBINE harissa paste and melted butter and brush on hot corn. Sprinkle with chopped mint.
Chatelaine Quickies: Gourmet corn on the cob
Nutrition (per serving)
- 5 g,
- 33 g,
- 8 g,
- 4 g,
- 132 mg.