Ingredients
Method
- 8 cobs sweetcorn
- 2 T olive oil
- sea salt and freshly ground black pepper, to taste For the curry butter:
- 160 g butter, softened
- 2 cloves garlic, chopped
- 1 t fresh ginger, minced
- 2 t Woolworths mild curry powder
- Woolworths black Hawaiian salt, for sprinkling For the chakalaka butter
- 200 g butter, softened
- ½ tin Woolworths mild or spicy chakalaka
- Sea salt, to taste For the Cuban-style butter
- 200 g butter, softened
- 10 g coriander, roughly chopped
- ½ T chilli flakes
- 1 lime, zested, plus two more to serve, cut into wedges
- Parmesan, finely grated, to serve
Method
Ingredients
1. To make the corn, drizzle each corn cob with olive oil, then season lightly, wrap in tinfoil and braai for 20 minutes, turning often. Just before serving with the butters, remove the corn from the foil and briefly char over the flames.
2. For the curry butter, fry the garlic, fresh ginger, and curry powder in 2 T butter for 2 minutes over low heat until fragrant and golden. Fold the curried mix into the remaining butter and chill until the corn is ready. Spread lavishly over the mielies and sprinkle with black salt.
3. For the chakalaka butter, Mix the softened butter and the tinned chakalaka together and season with a little salt. Set aside until ready to serve.
4. For the Cuban-style butter, mix the butter, coriander, chilli flakes and lime zest together and set aside until ready to serve. Once the mielies are ready, spread lavishly over the corn, then sprinkle with grated parmesan and fresh lime juice.
5. Once the cobs of corn have been charred, arrange them on a large platter. Serve with generous lashings of the three butters - finishing the curry butter off with black salt, and the Cuban-style buttered corn with sprinkles of grated parmesan and a squeeze of fresh lime.
Cook's note: The chakalaka butter is the perfect way to add some local flavour to your Heritage day.
Comments