Grilled Sweetcorn with Sweet Chilli, Coriander & Lime (The Cake the Buddha Ate)

This is the first recipe I tried from my by birthday book, The Cake the Buddha Ate and it is divine!  An absolute must make!  Pete and I  did the corn on the braai  but you could easily grill them in the oven too.

Ready to go on the braai for 5 minutes

Grilled Sweetcorn with Sweet Chilli, Coriander & Lime

Ingredients

1kg sweetcorn ± 6
50g butter
¼ cup olive oil
½ tsp cumin seeds, bruised, crushed
½ tsp coriander seeds
¼ cup sweet chilli sauce
1 tbsp garlic, crushed
1 tbsp lime juice – you could substitute with lemon
½ cup fresh coriander, chopped
Salt and pepper to taste

Method

1. Precook the sweetcorn in the microwave for 5 to 7 minutes until tender alternatively boil in water for ±15 minutes.
2. Melt the butter in a saucepan with the oil.
3. Add the spices and sweet chilli sauce and bring to the boil.
4. Add the garlic and cook while stirring for 5 minutes until thick.
5. Add the lime juice and chopped coriander and add seasoning if required.
6. Pour the sauce over the sweetcorn and braai for 5 minutes turning while basting with the sauce.
7. Alternatively place in a preheated oven at 220°C and place on the highest rack in the oven.  Turn the mielies when they turn brown and grill to finish off.

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