• Preheat oven to 240°C/220°C fan-forced. • Thinly slice leek. Roughly chop baby spinach leaves. • In a medium saucepan, heat the butter with a dash of olive oil over medium-high heat. Cook leek, stirring, until softened, 4-5 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Stir in tomato paste and Mexican fiesta spice blend (reserving a pinch for the corn) and cook until fragrant, 1 minute.

• Meanwhile, place corn cobs on a lined oven tray. • Drizzle with olive oil, season with salt, sprinkle with a pinch of the reserved Mexican fiesta spice blend and toss to coat. • Roast until tender and slightly charred, 15-20 minutes. TIP: Cut the corn cobs in half before cooking for easier eating.

• To pan with leek, add basmati rice, the water and vegetable stock pot (see ingredients), stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• To pan with rice, stir in chopped spinach until combined. • Divide Mexican rice between bowls. Serve with roasted corn cobs. • Drizzle smokey aioli and crumble fetta cubes over corn. • Tear over coriander to serve. Enjoy