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Corn with chipotle butter and feta

4 persons | Vegetables | Vegetarian | Side dish


Heat up your Kamado to 150 °C and place the pro set in the Kamado. Then place the cast iron grid on the lower level of the multilevel lift. Then let your Kamado heat up further to 180 °C. You start the preparation by melting the butter in a pan on the Kamado. Then cut the corn in half. Stick the skewers into the corn. Place the corn cobs on the cast-iron grill and cook for 15 minutes in the Kamado. Then finely chop 2 chipotle peppers and mix well with the melted butter. Brush the corn cobs with the chipotle butter and roast for a final 5 minutes. Finally, crumble the feta over the corn, coarsely chop some coriander and sprinkle this over the corn cobs. Finish the dish with some salt and pepper.


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  • 4 pieces of corn
  • 50 gr butter, melted
  • 1 can of chipotle peppers in adobo
  • 1 block of feta 
  • 15 gr coriander
  • salt and pepper


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