It’s official. South Africans CAN braai anything on a fire!
Save Wilco’s Scrum-ptious Mielie Dip recipe and gooi it on your next braai this
6 fresh corn cobs
3 tbsp sunflower oil (or olive oil)
1 tsp mild paprika (not smoked, to keep colour golden)
½ tsp white pepper or fine black pepper
1 tsp garlic powder
1 tsp braai spice (light mix, not too red)
Pinch of coarse salt
1 tbsp melted butter for finishing
Fresh parsley or coriander, chopped (for garnish)
Creamy Mzansi Dip:
½ cup mayonnaise
2 tbsp Mrs Balls chutney (or any fruit chutney)
½ tsp mild curry powder
Squeeze of lemon juice
Cut the ribs: Carefully quarter corn cobs lengthwise.
Season: Mix oil, paprika, pepper, garlic powder, braai spice & salt. Brush lightly over corn ribs.
Braai Time: Grill on the Apex 6 Burner for 8–10 min, until golden with a few charred spots.
Dip: Mix mayo, chutney, curry powder & lemon juice until smooth.
Finish: Brush with melted butter, garnish with parsley, serve hot with the dip.
No tips specified for this recipe.
