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Easter recipes

Lamb ribs with patty pan-and-fennel slaw

2 hours

Easter recipes

Roasted red peppers with Hollandaise

30 minutes

Braai recipes

Chorizo-and-olive butter hake parcels

15 minutes

Mexican recipes

Braaied sweetcorn with mayo

20 minutes

Braaied sweetcorn with mayo

Serves 6 to 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

6–8 cobs Woolworths supersweet sweetcorn
1 cup mayonnaise (or more)
25 g smoked chilli flakes
200 g Parmesan, grated
4–6 limes, halved

Method

1. Prepare the braai. Bring a large saucepan of well-salted water to the boil and add the sweetcorn. Cook until just tender.

2. Spread the mayonnaise on a plate, tip the chilli flakes onto another plate and spread the grated Parmesan on a third plate. (You could also replace the chilli flakes with chilli-and-lime salt, which means you could eliminate the limes.)

3. When the coals are ready, grill the sweetcorn until just charred and smoky.

4. Pile onto a plate and give the following instructions to your guests: rub one sweetcorn cob with half a lime or squeeze it all over the cob (don’t skip this step, it’s important for the flavours and helps the chilli to stick).

5. Roll the lime- moistened cob in the chilli flakes, then in the mayonnaise and finally in the grated Parmesan. Enjoy with a pile of napkins and an ice-cold Corona!

Cook's note: For a more genteel version, make Mexican esquites, where the corn is served off the cob and dressed with the cheese, chilli and mayo.

Find more corn recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl

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Vegetarian chilli con carne

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Braaied sweetcorn with mayo

Braaied sweetcorn with mayo

Ingredients

Method