Ingredients

Method

• 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

Method

Ingredients

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.

Find more braai recipes here. 

Photograph: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food Assistants: Claire-Ellen van Rooyen and Ellen Scwerdtfeger