- 100 g chorizo, finely chopped
- 100 g butter
- 25 g coriander, chopped
- 1 chilli, chopped
- 6 mielies
Dry-fry 100 g finely chopped chorizo until crisp.
Fold into 100 g softened butter with 25 g chopped coriander, 1 chopped chilli and season to taste.
Chargrill 6 blanched mielies, then serve hot with the chorizo butter.