PREP TIME: 10mins COOKING TIME: 15mins

Grilled corn smothered with butter, mint, garlic, chilli, fresh herbs and lots of lime. Simplicity as its best!

Nothing says summer more than fresh corn or mielies (as they are known in Afrikaans) still snug in their husks and I get very excited at their first appearance in my weekly vegetable boxes.

I am creating recipes for the lovely folks at Neighbourhood Farms, a non-profit growing wonderful things. I am very passionate about supporting small scale farms especially urban farms and can’t wait to cook up a storm using their organically grown produce.

In this recipe, I cooked the corn in salted water before caramelising it on the bbq to add some smokey flavour. You can completely skip this step or fire up the braai (bbq) and add some other lovely things to char! See serving suggestions.

Serves 4 as a side

SERVING SUGGESTION

These mielies would be lovely served with my smoked aubergine salad.

INGREDIENTS
  • 6 corn cobs
  • 30g butter of choice (I used a cashew butter)
  • 4 tablespoons olive oil
  • 3 garlic cloves, thinly sliced
  • 4 spring onions, finely chopped
  • 1 red chilli, deseeded & finely chopped (opt)
  • pinch smoked chilli flakes (opt)
  • 3 limes, zest & juice
  • 2 limes, quartered to serve
  • 2 tablespoons chopped mint leaves
  • 2 tablespoons chopped parsley leaves
  • plenty of flaked sea salt
  • plenty of black pepper
  • 1 tablespoon black sesame seeds (opt)
METHOD
  1. Cook the mielies in lots of salted water until tender, about 10 minutes. Take the mielies off the heat but still in the water to keep warm. If you are grilling the mielies on the braai, drain and add to the hot braai, turning every few minutes until golden.
  2. Meanwhile, gently heat the butter and olive oil in a small saucepan until melted and slightly foaming. Be gentle with the heat here. Add the garlic, spring onions and chillies and gently heat for 3 minutes.
  3. Remove from the heat and add the lime zest, salt, pepper and lime juice to taste.
  4. When you are ready to serve, add the cobs to a large plate, drizzle over the butter, scatter with the herbs, season with flaky sea salt, pepper and sesame seeds. Serve with lime wedges. ENJOY!

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PREP TIME: 10mins COOKING TIME: 15mins

Grilled corn smothered with butter, mint, garlic, chilli, fresh herbs and lots of lime. Simplicity as its best!

Nothing says summer more than fresh corn or mielies (as they are known in Afrikaans) still snug in their husks and I get very excited at their first appearance in my weekly vegetable boxes.

I am creating recipes for the lovely folks at Neighbourhood Farms, a non-profit growing wonderful things. I am very passionate about supporting small scale farms especially urban farms and can’t wait to cook up a storm using their organically grown produce.

In this recipe, I cooked the corn in salted water before caramelising it on the bbq to add some smokey flavour. You can completely skip this step or fire up the braai (bbq) and add some other lovely things to char! See serving suggestions.

Serves 4 as a side

SERVING SUGGESTION

These mielies would be lovely served with my smoked aubergine salad.

INGREDIENTS

  • 6 corn cobs
  • 30g butter of choice (I used a cashew butter)
  • 4 tablespoons olive oil
  • 3 garlic cloves, thinly sliced
  • 4 spring onions, finely chopped
  • 1 red chilli, deseeded & finely chopped (opt)
  • pinch smoked chilli flakes (opt)
  • 3 limes, zest & juice
  • 2 limes, quartered to serve
  • 2 tablespoons chopped mint leaves
  • 2 tablespoons chopped parsley leaves
  • plenty of flaked sea salt
  • plenty of black pepper
  • 1 tablespoon black sesame seeds (opt)

METHOD

  1. Cook the mielies in lots of salted water until tender, about 10 minutes. Take the mielies off the heat but still in the water to keep warm. If you are grilling the mielies on the braai, drain and add to the hot braai, turning every few minutes until golden.
  2. Meanwhile, gently heat the butter and olive oil in a small saucepan until melted and slightly foaming. Be gentle with the heat here. Add the garlic, spring onions and chillies and gently heat for 3 minutes.
  3. Remove from the heat and add the lime zest, salt, pepper and lime juice to taste.
  4. When you are ready to serve, add the cobs to a large plate, drizzle over the butter, scatter with the herbs, season with flaky sea salt, pepper and sesame seeds. Serve with lime wedges. ENJOY!

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