Golden sweetcorn cobs basted in a tangy chutney and mustard glaze, then grilled until tender and perfectly caramelized. A sweet and savory South African classic that makes for the ultimate fireside side dish.
4 tbsp fruit chutney or 1 tbsp Dijon mustard
2 tbsp melted butter or 4 salt.
2 tsp Dijon mustard
Mielies
1
Whisk the chutney, Dijon mustard, and melted butter together to create a smooth, tangy glaze.
2
Brush the bare mielies lightly with the mixture. Place the mielies directly onto a medium-hot open grid.
3
Braai for 15–20 minutes, turning regularly and basting with the chutney-mustard glaze every few minutes until the corn kernels are tender and caramelized with deep brown spots.
Notes
Braai on a medium to high heat
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Ingredients
4 tbsp fruit chutney or 1 tbsp Dijon mustard
2 tbsp melted butter or 4 salt.
2 tsp Dijon mustard
Mielies