Vegetarian recipes Archives

Braai recipes

Mediterranean couscous salad

10 minutes

Milk-and-butter-poached corn on the cob

Serves 8

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 - 20 minutes

Ingredients

2 cups milk
100 g salted butter
8 sweetcorn cobs
Sea salt and freshly ground black pepper, to taste

Method

Bring the milk to a simmer in large, shallow pan. Add the butter and corn and simmer until the corn is cooked through. Serve hot.

Cook's note: Corn is the humblest of veggies (who doesn’t love a hot mielie drenched in butter?) but you can go next level by simmering it in milk and butter instead of water. The kernels become infused with the flavour, so you don’t have to add extra butter when you eat the corn. Once you’ve cooked the corn, reserve the buttery milk mixture for mashed potatoes, or stir it through risotto for mouthwatering flavour.

Discover more summer vegetable recipes here.

Harissa-roasted cauliflower with white bean purée

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Mushroom-and-chestnut phyllo pie

Celeriac, radish and samphire salad

Grilled raspberry-and-chia tray jam

Grilled plum salad

Edamame bean salad

Tear-and-share fig-and-beetroot tartlets

Celery bites with strawberry-top pesto

Pea “falafel” with all the toppings

Mediterranean couscous salad

Herby couscous-stuffed tomatoes and peppers

Samp-and-bean risotto with poached eggs and Parmesan corn shards

Milk-and-butter-poached corn on the cob

Milk-and-butter-poached corn on the cob

Ingredients

Method