- 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 Woolworths mild curry powder
- Woolworths black Hawaiian salt, for sprinkling
Drizzle each corn cob with a little olive oil and season lightly, then wrap each one in tinfoil. Braai for 20 minutes, turning often.
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.
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.
This recipe graces the cover of the September 2019 issue of TASTE - on sale now! Get a sneak preview of what's in the magazine here.