Ingredients

Method

• 100 g chorizo, finely chopped
• 100 g butter
• 25 g coriander, chopped
• 1 chilli, chopped
• 6 mielies

Method

Ingredients

1. Dry-fry 100 g finely chopped chorizo until crisp.

2. Fold into 100 g softened butter with 25 g chopped coriander, 1 chopped chilli and season to taste.

3. Chargrill 6 blanched mielies, then serve hot with the chorizo butter.

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