Side Servings Archives

Braai recipes

Green bean salad

15 minutes

Nightshade recipes

Fried potato salad

1 hour

Atchar recipes

Dried fruit atchar

5 minutes

Braai recipes

Creamy corn bake

30 minutes

Broccoli recipes

Broccoli with coconut-coriander sauce

15 minutes

Brinjal recipes

Butter-bean baba ganoush

25 minutes

Braai recipes

Braaied broccoli

10 minutes

Cheese recipes

Fried feta salad

15 minutes

Christmas recipes

Yorkshire puddings

20–25 minute

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

Cornflake marshmallow treats

Fried cauliflower

Aglio e olio with spinach

Radicchio-and-celery leaf salad

Panzanella-style tomato salad

Green bean salad

Fried potato salad

Dried fruit atchar

Creamy corn bake

Broccoli with coconut-coriander sauce

Butter-bean baba ganoush

Braaied broccoli

Fried feta salad

Yorkshire puddings

Braai Mexican corn (esquites)

Braai Mexican corn (esquites)

Ingredients

Method