Mielie riblets

MIELIE RIBLETS WITH SMOKY MAYO

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.

Serves 6

30 min


Mielie riblets:
6 Whole mielies
2 tbsp Melted butter/olive oil

 

Smoky mayo:
¼ cup Mayonnaise
½ tsp Smoked paprika
½ tsp Chilli flakes
  Juice and zest of 1 lime
  Salt and pepper, to taste

 

To serve:
2 Limes, cut into wedges
  Small bunch fresh coriander, finely chopped
1 Small spring onion
50g Feta cheese, finely crumbled (optional)

Mielie riblets:
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.

 

Smoky mayo:
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.



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