- 4 whole sweetcorn cobs with leaves
- 50g butter
- 2 tbsp Seasoned Pioneer's Mexican Adobo Spice Rub
- 1 lime
- Salt and pepper
Food writer David Hall who uses our seasonings has very kindly let us
feature this recipe on our website. David, a finalist of BBC MasterChef
Goes Large in 2007, has worked extensively throughout the UK at farmers
markets, agricultural shows, schools and food festivals. A freelance food
writer for newspapers, national magazines and websites such as The Times
Online, Olive, Taste Britain, Flavour, Accent and Tastes of Britain as
well as a weekly slot on BBC Radio Newcastle, David is currently working
on his first book. He has recently won the Observer Food Monthly award for
best reader’s recipe. Find out more at http://www.davidhall.co.uk
1 – Pre-heat the oven to 200C/Gas Mark 6. Place the sweetcorn onto a baking tray and roast for 30 minutes.
2 – To make the butter, mash the butter, spices and herbs together until thoroughly combined. Grate in the zest of the lime and combine with the lime juice. Season with freshly ground black pepper and salt.
3 – Rub onto the hot corn and eat.