- For the spice mix:
- 2 T smoked salt
- 1 T cayenne pepper
- 2 T dried chilli flakes
- 2 T dried mixed herbs
- 2 T smoked paprika
- ½ t lime zest (optional)
- For the sweetcorn
- 6 cobs sweetcorn
- 2 T butter, for serving
Combine the spice mix ingredients and set aside. Prepare medium-hot braai coals.
Meanwhile, soak the sweetcorn in a bowl of cold water until ready to cook – this will prevent it from burning and popping while braaiing.
Braai the sweetcorn for 10 minutes or until cooked, making sure you turn them every few minutes.
To serve, brush with the butter and sprinkle generously with the spice mix.
Cook’s note: Store the spice mix in a sterilised jar – just make sure it’s completely dry before putting it in. To use as a meat rub, add a little olive oil to make it easier to brush onto the meat before braaiing.
Growing up in Mdantsane, we cooked traditional food - always rice or samp and beans, meat, gravy and at least three vegetables. But don't be fooled - these simple ingredients saw so many new variations that it was possible to believe that my mother was a magician. This is really the crux of it: food is all about family and friends, and putting your heart into preparing a meal is the same as presenting them with a wonderful gift. Food prepared with care says, "I love you."
This recipe is featured in The Great South African Cookbook, a one-of-a-kind collection of dishes that covers the full range of South Africans’ palates.
TASTE contributors Abigail Donnelly, Siba Mtongana and Phillippa Cheifitz all feature in the book. Win a copy of The Great South African Cookbook here (competition closes 24 July 2016).