• Brush the braai grid with oil to prevent the bacon from sticking. • Add cayenne pepper to the butter for a warmer, more spicy flavour.
Charring fresh mielies over coals brings out all the sweet, nutty flavours in the kernels. Try combining them with Robertsons Braai & Grill Spicy BBQ, crispy bacon, red onions and sour cream to create a salad that will have everyone coming back for seconds. Take care not to overcook the corn: the kernels should still retain a slight crunch.
Ingredients
60 ml (¼ cup) softened butter
30 ml (2 Tbsp) Robertsons Braai & Grill Spicy BBQ
6 slices back bacon
4 sweetcorn on the cob
1 red onion, peeled and finely chopped
5 ml (1 tsp) Robertsons Thyme
10 ml (2 tsp) honey, warmed
60 ml (¼ cup) apple cider vinegar
60 ml (¼ cup) olive oil
125 ml (½ cup) sour cream
30 ml (2 Tbsp) finely chopped chives
Method
Mix the butter with the Robertsons Braai & Grill Spicy BBQ and spread it all over the sweetcorn cobs. Place the cobs on the grid over hot coals and cook until lightly charred.
At the same time, braai the bacon on the grid until crisp.
Once the corn cobs are tender, cut off the kernels and place them in a serving bowl. Coarsely chop the bacon and add it to the bowl.
Now add the red onion, Robertsons Thyme, honey, apple cider vinegar and olive oil. Mix until well combined.
Arrange the salad on a serving platter, place dollops of cream on top, and scatter with the chives.
The Pool Man Says 