about half a tablespoon of adoba, half a tablespoon of plaque pepper.alf a tablespoon of salt, cumen. that's going to give it nice southwest flavor. last but not least a little bit of olive oil. get everything moist and wet. you want to add about a half a cup. you find it's a little too dry don't be afraid to add more. we're ready to blend it and mick it so it's all blended well. look at that. great colors, i'm telling all these flavors will really really really go together. just make sure severing blended well. here's a hint. do it the day before make your salad the day before because as it sits it beth gets better and better and more flare full. the reason we roast and grill the corn-on-the-cob you get much better flavor from that than do you from that. it's time to taste this bad boy. little bit of spice lots of flavor. >> that does look good. >>> all right. feel like a little chocolate now. how we got something for you. chef robert bennett from classic cake has his unique spin on brownies. >>> today we're making a simple brownie recipe much this is