No. 14: Baked Broccoli



  • Fresh broccoli, just enough to serve (this recipe isn't great leftover)
  • Olive oil
  • Spice (see below)
  • Optional: freshly grated Parmesan



  • Preheat oven to 400F. 
  • Chop the broccoli into bite-sized pieces, discarding the tough skin on the stalk. Put it in a big mixing bowl.
  • Drizzle the broccoli with olive oil, tossing it around the bowl to coat. You don't want your broccoli swimming in oil - you just want to lightly coat it. Then, sprinkle with your favorite spice until it's well-seasoned. Make sure each floret gets some spice - that's what makes this recipe so delicious.
  • Empty the contents of the mixing bowl onto a baking sheet, spreading the broccoli out into a single layer. 
  • Bake for 10-15 minutes, checking at around 10 minutes to be sure it doesn't burn. If you like it crunchy, take it out just as the florets begin to brown. If you like your broccoli more well done, leave in for another few minutes. You can taste as you go (let it cool for a minute, if you do!)
  • Remove from the oven and toss with freshly grated Parmesan, if you choose.


No. 8: Crispy Potato Sticks



  • 1 lb. Potatoes (any kind will work, but my favorite are thin-skinned red, purple, or Yukon Gold because I can leave the skin on)
  • 2 Tbsp. olive oil
  • 1 Tbsp. Spice*  (or to taste)
  • Salt, to taste

*This recipe works best with the following Rockerbox blends:


  • Preheat oven to 450°F.

  • Slice potatoes into steak-fry shapes, and toss in a mixing bowl with olive oil, spice, and a sprinkle of salt (if there is no salt in the blend you're using).

  • Spread on a baking sheet, allowing space between each piece. Bake on top rack for 30-50 minutes, or until potatoes are very crispy. Serve alongside your favorite BBQ sauce, ketchup, aioli, etc.

No. 1: Mexican "Street Corn"



  • 6 ears fresh sweet corn
  • 6 Tbsp. Mayonnaise
  • 2 tsp. Rockerbox Sweet Corn Rub
  • 1/3 C fresh cilantro, chopped
  • 1 Tbsp. lime juice
  • 1/4 C Cotija cheese (Substitute: Feta)


  • Husk the corn and and place it in cool water over high heat. Once the water comes to a boil, the corn will be perfectly cooked. Take the corn out as soon as the water comes to a boil. Note: If you prefer to grill your corn, go for it!
  • While your corn is cooking, mix together: Mayo, Sweet Corn Rub, chopped cilantro (reserving 1 Tbsp. aside), and lime juice. 
  • Slather the seasoned mayo mixture directly onto the ears of corn, and sprinkle with cheese and cilantro. Serve with plenty of napkins!

SUBSTITUTION: This recipe also works with: Rockerbox Garlic Pepper (add paprika)

Sweet Corn Rub salad.jpg

To make Sweet Corn Salad: Instead of spreading the mayo mixture directly onto the whole ears of corn, cut the kernels from the cob, and then mix the seasoned mayo into the corn, like a salad dressing. Top with cheese and cilantro, and serve.