Chargrilled curry-buttered mielies

Name: Braaied mielies three ways
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 as a snack or 4 as a side servings
Cuisine: Side Servings
Ingredients: sweetcorn 8cobs,olive oil 2T,sea salt and freshly ground black pepper, to taste ,For the curry butter: ,butter, softened 160g,garlic, chopped 2cloves,fresh ginger, minced 1t,Woolworths mild curry powder 2t,Woolworths black Hawaiian salt, for sprinkling ,For the chakalaka butter ,butter, softened 200g,Woolworths mild or spicy chakalaka ½ tin,Sea salt, to taste ,For the Cuban-style butter ,butter, softened 200g,coriander, roughly chopped 10g,chilli flakes ½ T,lime, zested, plus two more to serve, cut into wedges 1,Parmesan, finely grated, to serve

By Hannah Lewry

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

8 cobs sweetcorn
2 T olive oil
sea salt and freshly ground black pepper, to taste
160 g butter, softened
2 cloves garlic, chopped
1 t fresh ginger, minced
2 t mild curry powder
Woolworths black Hawaiian salt, for sprinkling

Method

1. Drizzle each corn cob with a little olive oil and season lightly, then wrap each one in tinfoil. Braai for 20 minutes, turning often.

2. Fry the garlic, ginger and curry powder in 2 T butter for 2 minutes over a low heat until fragrant and golden. Fold into the remaining butter and chill until ready to serve.

3. Remove the corn from the foil and briefly char over the flames. Serve with lashings of the curried butter and a sprinkle of black salt.

Cook's note: I don’t think you could find anything more delicious to serve on corn. It hits all the right flavour notes. Serve with lime zest, chilli and coriander if you like.

Browse more braai recipes here.

Beetroot vindaloo with butternut purée

Spicy brinjal with lentil pasta

Meatball soup

Braaied mielies three ways