Some combinations you just don’t mess with, like mentos and coke. And then there are others that have stood the test of time and South African braais. Butter is to mielies like skipping leg day is to gym bro’s. As great as the braai classic is, it’s become a boring back up in need of makeover: the mielie makeover. That’s where our mielie recipe comes in.
Why You Should Eat More Corn
While corn gets a bad rap, these oft-skewered snacks pack a variety of health benefits, namely they’re loaded with Vitamin C, carotenoids lutein and zeaxanthin—the latter two are great for your eyesight.
And, ultimately, corn on the cob is still a healthier choice than that bag of chips you mindlessly scoff in between beers and socialising with your friends.
This mielie recipe will leave your braai-goers, bokkie and boets chomping at the cob. It’s THAT good. Put the butter away and bring out the coriander and pesto for this fresh and fragrant side.
The Ultimate Mielie Recipe To Upgrade Your Braai
Pesto and Coriander-Brushed Mielies
- 1 Braai Grill
- 1 Blender
- 1/2 Cup Coriander leaves
- 1 Whole Lime, juiced (save wedges for serving)
- 1 Whole Garlic clove, grated
- 1 tsp Maldon salt
- 1 tsp Ground pepper
- 1/4 Cup Extra-Virgin olive oil
- 1/4 Cup Canola oil
- 8 Whole Mielies (in husk)
- Wait for the braai to drop to a medium-high heat. In a blender, pulse all the ingredients except mielies until blended.
- Peel back the husks and remove the silk from the cobs; then replace husks. Dip each mielie in water.
- Braai until the kernels are cooked, 6 to 8 minutes, turning occasionally. Peel back the husk; braai until lightly charred, basting the mielies with pesto as you go. Brush the mielies with more pesto and season with salt and lime as you like.