These mielie riblets with smoky mayo are the perfect starter, side dish or snack for the braai! They taste absolutely delicious with a nice char from the grill. And, unlike traditional mielies, these ‘riblets’ are in great bite-sized pieces — perfect for a fun family get-together or for serving a crowd. And to make it even better, no utensils are required to tuck in.
| 6 | Whole mielies |
| 2 tbsp | Melted butter/olive oil |
| ¼ cup | Mayonnaise |
| ½ tsp | Smoked paprika |
| ½ tsp | Chilli flakes |
| Juice and zest of 1 lime | |
| Salt and pepper, to taste |
| 2 | Limes, cut into wedges |
| Small bunch fresh coriander, finely chopped | |
| 1 | Small spring onion |
| 50g | Feta cheese, finely crumbled (optional) |
| 1 | Start by placing a cutting board on top of a damp cloth, this is to ensure that it is secure and doesn’t move around when cutting the corn. |
| 2 | Using a very sharp knife, place corn on the cutting board and cut downwards through the centre. |
| 3 | Then place the two halves on the flat side and cut through in half lengthways again. You should end up with 4 quarters of corn or ‘riblets’. |
| 4 | Brush the corn with the melted butter or olive oil. |
| 5 |
Braai on all sides until cooked. |
| 1 | Mix the mayo, paprika, chilli flakes, and lime juice together in a bowl. |
| 2 | Season to taste and set aside until ready to use. |
Pro-tip:
To know when your mielie riblets are ready, look for that nice arch shape. They’ll start to curl when they’re ready to eat.
