Preheat the oven to 180°C Char 8 blanched sweetcorn cobs on a braai grill, turning to ensure they don’t burn.
Remove the kernels from the cobs using a sharp knife. Place in a bowl.
Place 2 halved and seeded red peppers on a baking tray and drizzle with olive oil. Roast until slightly charred, turning to char evenly.
Place 250g streaky bacon on a baking tray and cook in the oven for 15-20 minutes, or until crisp. Chop and add to the bowl with the sweetcorn. Gently rub the skins off the peppers, then tear into pieces and add to the sweetcorn and bacon.
Add 6 T chopped coriander and toss in a dressing of ½ cup extra-sour sriracha sauce, the juice of 2 limes and ½ lemon, and 3 T extra virgin olive oil, then transfer to a serving dish. Top with 50 g grated Grana Padano and garnish with coriander, spring onions and extra sriracha sauce.
BRAAIED SWEETCORN SOUP
Heat 1 T sunflower oil in a saucepan and sauté 1 finely chopped onion, 4 chopped garlic cloves and 6 chopped smoked bacon rashers for 2 minutes, or until the onions are translucent and the bacon fat has rendered.
Add 4 chopped celery sticks, 2 washed and sliced leeks, 1⁄2 t smoked paprika, 1⁄2 t turmeric and seasoning, and cook for 2 minutes. Add 1 cup chicken stock and bring to the boil, then reduce the heat to medium and simmer for 10–15 minutes, or until slightly reduced.
Cut the kernels off 3 braaied, slightly charred sweetcorn cobs. Add to the soup, reserving some to garnish, and cook for a further 5 minutes. Add 2 T chopped coriander and season with pepper.
Divide the soup between 6 bowls. Garnish with the remaining corn, biltong shavings and powder and spring onions.
BRAAIED SWEETCORN SALAD WITH BASIL PESTO DRESSING
Boil 6 sweetcorn cobs until tender. Drain, brush with 2 T melted butter and season with Woolies’ garlic-and-herb grind. Braai for 5 minutes until charred. Cut the kernels off the cobs.
Sauté 2 crushed garlic cloves in 2 T butter. Add 100 g halved fine green beans, cook for 3 minutes and season.
Mix with the corn and arrange on a platter with 1 diced red pepper, 100 g mushrooms, and sliced spring onions.
Mix 250 g basil pesto, the juice of 1⁄2 lemon and 2–3 chopped mint leaves and drizzle over the salad.