Serves 6
The secret of cooking mielies is not to cook them! Put the mielies into a smallish cooler box. Pour boiling water over the mielies, cover and leave to stand for 30 minutes. This method will revolutionise your traditional camp cooking! One bite of the super sweet and tender kernels will convince you.

You will need

125 g butter, at room temperature
4 T (60 ml) Ina Paarman’s Roasted Red Pepper Pesto
1 t (5 ml) Ina Paarman’s Braai & Grill Seasoning

6 – 8 mielies, husks removed
boiling water


Flavoured Butter

Cream the butter with a wooden spoon. When soft add Pesto and Seasoning. Blend in really well.

Cut a square of baking paper. Fold the paper into thirds, open paper flat. Place spoonfuls of butter in a straight line on the fold nearest to you. Wrap the remaining paper tightly over the butter. Hold the bottom third of the paper with your left hand and push against the top paper to roll the butter into a sausage shape. Twist the ends of the paper and refrigerate the roll of flavoured butter. When needed cut into ½ cm thick slices.

To cook the mielies in a cooler box

Place the mielies into a small cooler box. Pour enough boiling water over to cover them by about 3 cm. Cover box tightly with its lid. Leave for 30 minutes.

To serve

Remove mielies with a pair of tongs, plate and top with disks of flavoured butter. Serve as a starter or as a side.

For a crowd simply use a bigger cooler box and more boiling water, and leave for 45 minutes.

At home put mealies into a pot of boiling water, cover, remove from heat and stand for 30 minutes.