If it can be done on a braai, it goes on the braai. That’s our motto for our Heritage Day ‘super braai’. Mealies (corn on the cob) done on the braai is always a winner. There are two schools of thought when it comes to braaiing mealies. Some folks place them straight on the braai. However this can lead to mealies that are quite dry. Our trick to perfect braaied mealies that are both smokey and juicy, is to give them a bit of a head start in a pot of boiling water and then finish them on the coals.
These mealies beg for a knob of butter. And since it’s Braai Day we’re not just serving any old butter. No, we’re upping the ante with spicy toasted cashew nut butter.
What you need:
What to do:
Place cashew nuts on a baking tray and bake in a 150 degree Celsius oven until they are golden brown then chop the nuts. Use a fork to work the nuts and a generous sprinkling of the Chipotle Chilli spice into the butter. Place in the fridge to firm up.
Place the mealies (leaves and all) in a large pot of salted boiling water and cook for 10 minutes. Drain, allow mealies to cool and peel back the leaves. Remove the silly strands. You could also remove the leaves, but we love the aesthetics of keeping the leaves on. Brush the mealies with olive oil or salted melted butter and place on the braai. Once you have a lovely char, they’re ready to come off. Serve with the spicy toasted cashew butter