Save to your scrapbook

    Grilled Mielies with Garlicky Herb Butter

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars