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.

sweet chilli coriander corn

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.

Sweet Chilli & Basil Chicken

The fresh flavours of this recipe make it a favourite for summer evenings.  You can also replace the basil with fresh coriander (cilantro) and if entertaining a larger group of people, you can cook both variations.

Sweet Chilli & Basil Chicken

 

Ingredients

350g chicken breasts
2 spring onions
15ml oil
60ml balsamic vinegar
60ml sweet chilli sauce
45ml soya sauce
125ml fresh basil leaves

Method

  1. Cut the chicken into thin slices.
  2. Cut the onions diagonally into 2cm lengths.
  3. Heat the oil in a wok and stir fry the onions for 2 minutes and set aside.
  4. Stir fry the chicken until almost cooked.
  5. Add the vinegar, sweet chilli sauce and soya sauce to the chicken and stir through until the chicken is cooked.
  6. Add the onions and basil leaves and stir through.

Serve with basmati rice.

Submitted by:  Mandy Frielinghaus, Mauritius