Chargrilled Mielies
| Recipe By: | Hannah Lewry |
| Serves: | 8 |
| Cooking Time: | 20 mins |
| Cook's Tips: | I don’t think you could find anything more delicious to serve on corn. It hits all the right flavour notes. Serve with lime zest, chilli and coriander if you like. |
| Serving Suggestion: | Pair with Neethlingshof Shiraz |
| Prep Time: | 10 mins |
Ingredients
- 8 sweetcorn
- 2 tbsps olive oil
- Sea salt and freshly ground black pepper, to taste
- 160 g butter, softened
- 2 cloves garlic, chopped
- 1 tsp fresh ginger, minced
- 2 tsps Woolworths mild curry powder
- Woolworths black Hawaiian salt, for sprinkling
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Drizzle each corn cob with a little olive oil and season lightly, then wrap each one in tinfoil. Braai for 20 minutes, turning often.
- Fry the garlic, ginger and curry powder in 2 T butter for 2 minutes over a low heat until fragrant and golden. Fold into the remaining butter and chill until ready to serve.
- Remove the corn from the foil and briefly char over the flames. Serve with lashings of the curried butter and a sprinkle of black salt.
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