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Corn Salad - a twist on corn on the cob

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SERVES 4
DIFFICULTY easy
PREP TIME 10 – 15 minutes
BRAAI TIME 20 minutes
RATING

We all love to eat a hot butter braaied mielie (or as the Americans would say, sweetcorn on the cob) - and this is my current favourite update. The great thing about it is that you can make it in advance of the main event. What else can I say?


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METHOD

  1. Fire up both burners in the Ketla on high, chuck in two small barbecue / braai planks, and let it get hot (about 250°C).
  2. Pull the husks off the cob, brush with sesame oil, and roast the corn on the grid close to the hinge (the hotspot) until they have a bit of colour and are almost cooked. Takes about 10-15 minutes.
  3. Using a sharp knife, cut the kernels off the cob, and place in a bowl.
  4. Put a heavy pan on the centre of the grid, add a splash of sesame oil and the butter.
  5. When the butter has melted, fry the garlic, ginger and chilli and until the garlic is just cooked through.
  6. Add the corn off the cob into the pan, season with salt and using a wooden spoon, stir around so that all the kernels get coated in the chilli, ginger, garlicky herbed butter.
  7. Remove from the heat – place in a serving bowl, let it cool down, then stir through the fresh coriander.
  8. I like to eat it warm - so if I’ve made it in advance of the main event, I just warm it through.
  9. That’s it. YUM.
  10. SERVE WITH: Your favourite braaivleis / barbeque DRINK WITH: Your favourite braai / barbecue tipple.

INGREDIENTS

4 Mielies (or sweetcorn on the cob)

1 knob of ginger, finely grated

3 to 4 Garlic Cloves, crushed

1 chilli, finely chopped

1 handful of Fresh Coriander, finely chopped

a splash of Sesame Oil

5 tbsp. Butter

Salt, to taste

4 Mielies (or sweetcorn on the cob)

1 knob of ginger, finely grated

3 to 4 Garlic Cloves, crushed

1 chilli, finely chopped

1 handful of Fresh Coriander, finely chopped

a splash of Sesame Oil

5 tbsp. Butter

Salt, to taste

  1. Fire up both burners in the Ketla on high, chuck in two small barbecue / braai planks, and let it get hot (about 250°C).
  2. Pull the husks off the cob, brush with sesame oil, and roast the corn on the grid close to the hinge (the hotspot) until they have a bit of colour and are almost cooked. Takes about 10-15 minutes.
  3. Using a sharp knife, cut the kernels off the cob, and place in a bowl.
  4. Put a heavy pan on the centre of the grid, add a splash of sesame oil and the butter.
  5. When the butter has melted, fry the garlic, ginger and chilli and until the garlic is just cooked through.
  6. Add the corn off the cob into the pan, season with salt and using a wooden spoon, stir around so that all the kernels get coated in the chilli, ginger, garlicky herbed butter.
  7. Remove from the heat – place in a serving bowl, let it cool down, then stir through the fresh coriander.
  8. I like to eat it warm - so if I’ve made it in advance of the main event, I just warm it through.
  9. That’s it. YUM.
  10. SERVE WITH: Your favourite braaivleis / barbeque DRINK WITH: Your favourite braai / barbecue tipple.

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