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
1kg sweetcorn ± 6
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
Precook the sweetcorn in the microwave for 5 to 7 minutes until tender alternatively boil in water for ±15 minutes.
Melt the butter in a saucepan with the oil.
Add the spices and sweet chilli sauce and bring to the boil.
Add the garlic and cook while stirring for 5 minutes until thick.
Add the lime juice and chopped coriander and add seasoning if required.
Pour the sauce over the sweetcorn and braai for 5 minutes turning while basting with the sauce.
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.
I got this recipe from my SIL Trish, who keeps me in good supply of new recipes to try. Thanks Trishy! This is a great side dish for with a braai (barbecue). The lovely light texture of this dish reminds me of a soufflé and has the same rise and fall as a soufflé too. There are a myriad of other ingredients you could add; like parsley, mustard powder, finely chopped crispy bacon, sautéed mushroom, or even using a different or stronger cheese; you get the idea.
1x 410g tin creamed sweetcorn
3 tbsp cake flour
1 tsp baking powder
45g butter melted
¼ tsp cayenne pepper
Salt and black pepper to taste
1 cup cheddar cheese grated – divided
Preheat the oven to 180°C.
Mix all the ingredients plus half the cheese together in a bowl.
Pour into a prepared pyrex dish and sprinkle with the remaining cheese.
Bake for 30 – 40 minutes until golden brown and set.
Teamed with some hot buttered toast, this recipe is a nice light evening meal, alternatively for a healthier option serve with a crisp green salad.
Run a knife between the rim of the dish and the soufflé mixture before baking to help it rise evenly and if you want extra hight, tie a paper collar around the outside of the dish sticking about 5cm above the rim.