3 ways with mielies

  • Share this story

Start the fire and get your butter-basting technique on point: tonight, we braai mielies. For salad, soup and the sheer pleasure of eating it all smoky and charred, straight off the cob.

TANGY CHARRED SWEETCORN AND BACON SALAD

tangy-charred-sweetcorn-and-bacon-salad

  • 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

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

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.

Discover more sumptuous summer vegetables here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

Social Media

You might be interested in...

Comments