Braai ‘mielies’ (barbecue corn) with peri peri butter
serves
6
“‘Mielie’ is the term South Africans use for corn. White corn is used to make maize meal, but yellow sweetcorn still finds it way into many South African recipes – here it’s perfect for a handheld bite from the braai. Peri peri also has its origins in Southern Africa, where fiery-hot red chillies thrive. Portuguese influence on the food in Mozambique and South Africa inspired the recipe, which eventually spread to the rest of the world.” – Warren Mendes
Ingredients (10)
- 6 heads corn, husks peeled back, silk discarded
- Extra virgin olive oil, to brush
- Sliced long green chilli, to serve
Peri peri butter
- 75g (about 4) drained piquillo peppers (substitute roasted capsicum)
- 2 long red chillies, roughly chopped
- Finely grated zest and juice of 1 lemon
- 2 tbs red wine vinegar
- 2 garlic cloves
- 2 tsp smoked paprika
- 150g salted butter, softened
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the butter, place all ingredients, except for the butter, and 1 tsp each salt flakes and freshly ground black pepper in a food processor and whiz until smooth. Add butter and whiz until well combined. Set aside at room temperature.
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2.Soak the corn husks and 6 x 20cm strips of kitchen string in water for 10 minutes to avoid burning. Shake to remove excess water and tie husks with soaked string.
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3.Heat a barbecue over medium heat. Brush the corn with oil and cook for 10 minutes, turning often, until charred.
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4.Begin brushing corn with half the butter and continue cooking, turning regularly, for another 5 minutes so butter starts to caramelise in kernel gaps. Remove from barbecue and transfer to a serving platter.
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5.Serve hot slathered with remaining butter and scattered with green chilli.
Recipe Notes
You can make the butter in advance. Chill in an airtight container. Bring to room temperature, then whiz in a small food processor until smooth.
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