SWEET-AND-SPICY CORN ON THE COB

Serves 4

EASY

GREAT VALUE Preparation: 15 minutes Cooking: 35 minutes

coriander seeds 2t cumin seeds 2t smoked paprika 2t

Woolworths BBQ rub 2T butter 100 g, at room temperature olive oil 1⁄3 cup honey 1T

Woolworths hickory liquid smoke a few drops sweetcorn 4 cobs

1 Toast all the spices and the dry rub in a hot pan until fragrant. 2 Divide in half and place half the spices in a bowl with the butter and the other half in a bowl with the olive oil. 3 Add the honey and hickory liquid smoke to the butter and mix until well combined. 4 Place the corn in a bowl and pour over the flavoured oil. Roast in the oven at 180°C, or place in foil parcels on a hot braai grid over the coals for 30 minutes. Serve hot with the butter.

MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Villiera Carte Blanche