We often overlook corn on the cob, but it's a nutritional powerhouse—low in calories, packed with vitamin B9, fiber, potassium, magnesium, manganese, phosphorus, and antioxidants. Eating it straight off the cob is far more enjoyable than canned varieties. Serve it as a fun aperitif to wow your guests with this simple, expert-approved recipe.
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4 ears of fresh corn
100g semi-salted butter
80g spicy chorizo
1. Cook the ears: microwave for 3 minutes, boil in salted water for 7 minutes, or grill in a pan for 10 minutes.
2. Soften the butter ahead of time and finely chop the chorizo.
3. While cooking, thoroughly mix the butter with the chorizo for a flavorful spread.
4. Brush the hot corn generously with the chorizo butter and serve immediately.
Effortless, flavorful perfection.
*Adapted from My Clever Recipes by Sonia Ezgulian (Editions de La Martinière).
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