Smokey braaied sweetcorn
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- Hannah Lewry
- Easy
- Health conscious
- 15 minutes
- 35 minutes
- Woolworths Villiera Carte Blanche
Try this sweet-and-spicy corn on cob as a side dish with your braai.
Ingredients
- 2 t coriander seeds
- 2 t cumin seeds
- 2 t smoked paprika
- 2 T Woolworths BBQ rub
- 100 g butter, at room temperature
- 1⁄3 cup olive oil
- 1 T honey
- a few drops Woolworths hickory liquid smoke
- 4 cobs sweetcorn
Cooking Instructions
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.
Photograph: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food Assistants: Claire-Ellen van Rooyen and Ellen Scwerdtfeger
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