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 that is in desperate need of makeover: the mielie makeover.
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’d mindlessly scoff instead.
Related: The Secret To Juicy Chicken On The Braai
This 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.
Pesto and Coriander-Brushed Mielies
Gameday snack, braai side or midweek comfort food; this dish does it all.
- Braai Grill
- 1/2 Cup Coriander Leaves
- 1 Lime (Juiced. Save wedges for serving.)
- 1 Garlic Clove (Grated.)
- 1 tsp Maldon Salt
- 1 tsp Ground Pepper
- 1/4 Cup Extra-Virgin Olive Oil
- 1/4 Cup Canola Oil
- 8 Mielies (In husk.)
Wait for the braai to drop to a medium-high heat. In ablender, pulse all the ingredients except mielies until blended.
Peel back the husks and remove the silk from the cobs; thenreplace husks. Dip each mielie in water.
Braai until the kernels are cooked, 6 to 8 minutes, turningoccasionally. Peel back the husk; braai until lightly charred, basting themielies with pesto as you go. Brush the mielies with more pesto and season withsalt and lime as you like.
