Corn on the Cob
Simple and simply delicious! South African traditional fare at its best.
YOU WILL NEED
- 6 sweetcorn cobs with some leaves still attached
- olive oil
- Ina Paarman’s Vegetable Spice
Pull the leaves backwards without pulling them right off. Tie with string and cover leaves with foil. Drizzle and turn the mealies in the olive oil and season them with Vegetable Spice.
Braai over medium coals or on a ribbed griddle pan keeping leaves away from the fire while regularly turning, until spotty brown.
Do not overcook.
Fresh mealies need very little cooking. You just want to gelatinise the starch but prevent the pectin from breaking down. In fact, science suggests that when boiling fresh mealies you should not actually boil them. Simply put them into boiling water, remove the pot from the heat, and stand in the hot water for 20 minutes.