Make this recipe for Grilled or Braaied Corn and serve with a spicy sriracha mayo sauce
6 Mielies -or use as many as you want
Water for soaking
1/2 cup mayonaise of your choice
1/2 tbsp. Sriracha
1/4 tsp. Chipotle powder (or chili powder)
Lime zest (from 1/2 medium lime)
Lime Juice (from 1 lime)
Mayo Sriracha Sauce
Grated Parmesan Cheese
Chopped Parsley (or chives/scallions)
Preheat a well-oiled charcoal or gas grill/braai to medium-high.
I grease the grate with hickory smoked bacon instead of oil. It makes a huge difference when you grill. (If you do not eat bacon, use chicken skin or oil).
Take a few husks off the corn, leaving maybe 2-3 layers. Fill a pot with water/or a big enough dish and soak the corn for 15 minutes. This will keep the corn moist throughout the grilling process.
Make the mayo sauce by mixing everything together. Cover it, and place in the fridge until ready to be used.
Cook corn with husks for 15 minutes, turning every 5-7 minutes, so it cooks/OR steams evenly on parts under the husk. Remove from the grill, peel back the husk and return the corn to mark and lightly char the corn on all sides, turning as needed for 5 more minutes. I like mine charred, so I cooked mine longer.
Brush the sauce on the corn. Use toppings as needed, as well as the sauce. Garnish with parsley/
If you do not eat mayo made with eggs, you can try Eggless mayo
You CAN make this without the husk. I’d boil the corn in salted water just for a minute or two, before placing it on the grill grate.
If you don’t have lime, you can certainly use lemons.
Like I said, you can use coriander, chives or scallions instead of the parsley.
I made more sauce because it is spicy and delicious. It stores well in the lidded container and you can keep it in the fridge for a few days. I loved dipping my chicken strips in the sauce, too.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.