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    Grilled Mielies with Garlicky Herb Butter

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    Grilled Mielies with Garlicky Herb Butter

    Keep your mielies (corn on the cob) in their natural overcoats to protect them from the heat of the braai (barbecue). A simple butter spiked with chilli and herbs is all that’s needed in addition to the smoky flavour.

    • Preparation time: 30 minutes, plus 1 hour soaking
    • Cooking time: 20 minutes
    • Total time: 1 hour 50 minutes, including soaking 60 minutes 50 minutes

    Serves: 6


    • 250g Butter, softened
    • 2 tbsp Chopped thyme
    • 1 Lemon, finely grated zest
    • 1 Red chilli, deseeded and finely chopped
    • 1 Garlic clove, crushed
    • 6 Corn on the cob, with husks


    1. Place the butter in a bowl and mash in the thyme, lemon zest, chilli and garlic. Season with salt and stir.
    2. Carefully peel back the corn husks and remove the corn silk. Smear 2 tbsp flavoured butter over each cob then fold the husks back over the corn and tie with string to keep them in place. Transfer the remaining butter to a small bowl and chill.
    3. Soak the corn cobs in a bowl of cold water for 1 hour; this will prevent the husks from catching fire when cooking.
    4. Drain and wrap each in foil. Cook on a grill rack for 15 minutes over medium coals with a moderate coating of ash, turning occasionally. Remove the foil and cook for a further 5 minutes, until the husks are charred. Serve with some extra flavoured butter on the side.

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