Sweetcorn riblets with chermoula

These trendy sweetcorn riblets, charred on the braai and served with a punchy herbed green sauce, are a real showstopper.

Less than 1 hour

Serves 6-8

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

North African chermoula:

  • 1 punnet (20g) parsley, finely chopped
  • ¼ cup (60ml) olive oil 
  • Juice (60ml) and grated peel of 1 lemon
  • Salt and milled pepper
  • ½ punnet (10g) fresh mint, chopped
  • 2 tsp (10ml) smoked paprika 
  • 1 tsp (5ml) each ground cumin and chilli flakes

 

  • Glug olive oil
  • Pnp sweetcorn riblets with chakalaka spice or 2-4 mielies, cut into quarters

 

Method

  1. Combine all ingredients for the chermoula and set aside.
  2. Coat riblets in oil and season.
  3. Cook over medium coals until cooked through and slightly charred.
  4. Serve drizzled with chermoula.

 

Browse more braai recipes here.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Current Crush

Visit our braai page to find a recipe that suits your budget and your taste! 

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.