Braai mielies 3 ways

Chakalaka corn

Ingredients

• 1 pack (4) Corn on the cob 
• Glug of olive oil blend 
• Salt and milled pepper 
• 1 can (410g) chakalaka  

Method

1. Prepare medium-hot coals, you should be able to keep your hand above the grid for 8-10 seconds. 
2. Brush corn lightly with oil and season. 
3. Braai corn for about 12-18 minutes, turning occasionally, until charred and cooked through. 
4. Top with dollops of chakalaka. 

Parmesan & herb butter corn

Ingredients

• ½ block (250g) butter, softened 
• 3 Tbsp (45ml) parsley, chopped 
• 1 tsp (5ml) chilli flakes 
• Parmesan, grated, for serving  
• 1 pack (4) Corn on the cob  
• Glug of olive oil blend 
• Salt and milled pepper 

Method

1. Prepare medium-hot coals, you should be able to keep your hand above the grid for 8-10 seconds. 
2. Combine softened butter, parsley and chilli flakes. 
3. Brush corn lightly with oil and season. 
4. Braai corn for about 12-18 minutes, turning occasionally, until charred and cooked through. 
5. Serve with dollops of butter and fresh gratings of parmesan. 

Avo & chilli corn

Ingredients

• 1 avocado 
• ½ tub (125g) plain cream cheese 
• Juice (30ml) of ½ lemon 
• Salt and milled pepper 
• 1 red chilli, sliced 
• 1 pack (4) Corn on the cob 
• Glug of olive oil blend 

Method

1. Prepare medium-hot coals – you should be able to keep your hand above the grid for 8-10 seconds. 
2. Blitz together avocado, cream cheese and lemon juice.  
3. Season and fold through chilli. Set aside. 
4. Braai corn for about 12-18 minutes, turning occasionally, until charred and cooked through. 
5. Serve dollops onto braaied corn. 

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