sweetcorn Archives

Corn recipes

Burnt sweetcorn sauce

30 minutes

Braai recipes

Braaied corn salad

20 minutes

Braai recipes

Creamy corn bake

30 minutes

Rice recipes

Golden tahdig

11⁄2 hours

Braai recipes

Tuna pasta salad

20 minutes

Bread recipes

Coffee lamb chops with flapjack flatbreads

35 minutes

Chicken recipes

Rainbow chopped salad

Braai recipes

Loaded pap fries with Boerenkaas custard and charred corn salsa

1 hour

Braai recipes

Easy cornbread

40 minutes

Bread recipes

Mieliebrood

30–35 minutes

Braai recipes

Sweet-and-sour ribs

2 1⁄2 hours

Atchar recipes

Braaied mielie atchar

10 minutes

Braaied mielie atchar

Serves Makes 800 g

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

4 cobs sweetcorn
1 small red pepper, diced
½ cup extra virgin olive oil
½ cup white wine vinegar
1 T pickle masala
1 T paprika
1 t ground fenugreek
2 bird’s-eye chillies
2 T brown sugar
1 medium medium onion, diced
10 g fresh coriander, roughly chopped
sea salt and freshly ground black pepper, to taste

Method

1. Heat a grill and roast the sweetcorn until well charred, but not burnt. Slice the kernels off the cob and place in a bowl.

2. Add the remaining ingredients and combine well. Pour into sterilised jars and seal. Refrigerate once cooled. Store for two days before use to develop flavour.

Cook’s note: This is delicious on pizza, served with grilled chicken, or with fried eggs and avocado.

Browse more preserves recipes here.

Photographs: Jan Ras
Food assistant: Mia Wentzel

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Burnt sweetcorn sauce

Braaied corn salad

Creamy corn bake

Golden tahdig

Tuna pasta salad

Coffee lamb chops with flapjack flatbreads

Rainbow chopped salad

Loaded pap fries with Boerenkaas custard and charred corn salsa

Easy cornbread

Mieliebrood

Sweet-and-sour ribs

Braaied mielie atchar

Braaied mielie atchar

Ingredients

Method