mayonnaise Archives

Chicken recipes

Anna’s Coke chicken

1 hour 30 minutes

Avocado recipes

Green goddess bagels

Braai recipes

Padda in die gat with peri-peri smoor

1 hour

Italian recipes

Octopus and sautéed spinach

40–60 minutes

Chicken recipes

Tomato-and-chicken soup

1 hour

Asparagus recipes

Poached asparagus

8 minutes

Chicken recipes

Sweet chicken for Madiba

50 minutes

Chicken recipes

Mayonnaise-and-chutney chicken

50 minutes

Easter recipes

Pickled fish cakes

35 minutes

Afternoon tea

Egg sandwich

6–10 minutes

Braai recipes

Braai Mexican corn (esquites)

15–20 minutes

Braai Mexican corn (esquites)

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15–20 minutes

Ingredients

6 cobs corn, husked
1 t olive oil
salt a pinch

For the dressing, mix:

100 g mayonnaise
50 g sour cream (or plain double-cream yoghurt)
1 lime, juiced
1 clove garlic, minced
1 t chilli powder or smoked paprika
¼ cup Parmesan, plus extra for serving
sea salt and freshly ground black pepper, to taste
coriander, for serving
lime wedges, for serving

Method

1. Brush the corn cobs with the olive oil, season lightly with salt and grill directly over hot coals, turning often, until charred all over, about 10–15 minutes.

2. Once cool enough to handle, slice the kernels off the corn cobs into a large bowl.

4. Toss the warm kernels with the dressing, then top with Parmesan and coriander. Serve with lime wedges.

Find more corn recipes here

Videographer: Barry de Villiers
Photographer: Jan Ras

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Southern fried chicken wings with sriracha mayo

Anna’s Coke chicken

Green goddess bagels

Padda in die gat with peri-peri smoor

Octopus and sautéed spinach

Tomato-and-chicken soup

Poached asparagus

Sweet chicken for Madiba

Mayonnaise-and-chutney chicken

Pickled fish cakes

Egg sandwich

Braai Mexican corn (esquites)

Braai Mexican corn (esquites)

Ingredients

Method