Christmas may be over, but the party’s not because we have a good few months of summer left before the mellow, intimate days of autumn arrive. Months when I make the most of our weather and light a braai fire (BBQ) as often as possible.
Mealies (aka corn on the cob) are one of my all-time favourites for the braai. Plump and juicy is how they should be, which is why my trick is to boil them briefly before they go on the braai for just a wee while to get their smokiness. I turn what is a very simple dish into a knock-your-socks-off feast by serving it up not with a pat of plain butter, but with an eat.art Mexican Fiesta butter. This lovely spice mix is packed with aromatic gems like Chipotle chillies, smoked paprika and roasted garlic. I ramp it up even more with fresh coriander and lime. I’m not easily given to superlatives, but this one is utterly moreish and so easy to make.
5 tbs soft room-temperature salted butter
3 tsp eat.art Mexican Fiesta spice mix
1 cup of coriander leaves, finely chopped
zest of 2 limes
juice of 2 limes
1 deseeded green chilli, finely chopped (optional)
Mix all the ingredients for the flavoured butter together. Spoon a 7cm-long strip of it in the middle of a sheet of wax paper. Fold it closed like you would a Christmas cracker and roll the ends tight to help shape the butter in a perfect roll. Place it in the fridge to firm up. Slice rounds of the flavoured butter to top warm mealies hot off the braai.
Written by: Lizet Hartley
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za