Sweetcorn side


Delicious, sweet sweetcorn.  And garlic.  A great combination.
Since I had sweetcorn in the fridge and really do not like wasting food I served these beauties as an accompaniment to our ‘braai’ last night!  And what a hit!!! Simply buttered, spiced, wrapped in tinfoil and cooked in the kettle ‘braai’ in no time at all!
Fresh, tasty, spicy, garlicky, herby, buttery…all the lovely little things I enjoy so much when it comes to food and cooking.
And if you are as daring as me you will serve these up with a dollop of creme fraiche and a little more grated parmesan!  The herbs and spices together with the corn work really well and will compliment any meaty ‘braai’ dish. It is a great vegetarian option too and again, hardly any mess as it is simply wrapped and cooked together with the rest of the meal.

Ingredients (Serves 4)
4 Large corn on the cob, husk removed
3 Garlic cloves, finely chopped
2 Small red chilis, finely chopped
1/2 C Fresh parsley, finely chopped
1/2 C Finely grated parmesan
Black pepper
4 Tbs butter
Creme fraiche (optional)

Prepare tin foil for your sweetcorn.  Eight squares of equal size.  Using a knife, butter each sweetcorn until completely covered.
Using a fork, mix garlic, chili, parsley, parmesan, salt & pepper together.  Scoop some mixture onto each square and roll the sweetcorn in the mixture until covered.  Cover the sweetcorn with the foil and make sure to double wrap it with the second half of tinfoil.  Place the sweetcorn on the grid inside the kettle ‘braai’ and cover.  Cook for approximately 25 minutes.
Unwrap, garnish with a good dollop of creme fraiche and some extra grated parmesan.


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