Buttered Corn with Moroccan Smoky Ras El Hanout

Buttered Corn with Moroccan Smoky Ras El Hanout

Wow your family and friends at your next BBQ by serving them up this delicious side dish. Simple and quick to make, it’s a no brainer and is guaranteed to be a crowd pleaser.

 Serves- 4

Prep time- 15 mins

Cook time- 20 mins


2 tbsp salted butter

Black pepper to taste

2 tbsp Amboora Smoky Ras El Hanout

4 corn on the cobs

1 tsp harissa

10g fresh parsley


  1. Preheat the grill to a medium heat.
  2. Melt half the butter over a gentle heat and add 1 tbsp ras el hanout along with a sprinkle of black pepper.
  3. In a large mixing bowl, allow the coblets to marinate for 10 minutes.
  4. Place the coblets on a baking tray lined with aluminium foil and grill for 20 minutes, turning over halfway.
  5. Meanwhile, combine the remaining butter and smoky ras el hanout with the harissa.
  6. Once the coblets are golden brown and slightly charred, drizzle with the mixture and some fresh parsley.