It is best to make the grilled corn on an open fire if you are already going to braai some meat, but a griddle pan works just as well.
Serves 4
Prep Time: 15 minutes
Cooking Time: 10 minutes
Ingredients
-
4 mielies (cobs of corn)
- 1 medium red onion (finely diced)
- 200 g Rosa tomatoes (halved)
- 200 g feta
- 1 handful of basil (chopped)
- 1 Tbs balsamic glaze
- 1 Tbs wholegrain mustard
- 1 Tbs white wine vinegar
- 6 Tbs olive oil
- 1 pinch salt
- 1 clove garlic (chopped)
- 2 medium heat red chillies (deseeded and finely chopped)
- Butter
- Fresh Coriander
Cooking Instructions
- Remove the husks and beard off the corn and rub each cob with butter.
- Place the corn on your grid and roast while basting with more butter until the corn is cooked and nicely charred.
- Leave to cool.
- Once cooled, place it into a large serving bowl and add the remaining ingredients, remembering to crumb in the feta.
- Whisk the dressing ingredients together in a bowl and, once emulsified, pour over the salad.
- Toss together until all the ingredients are well muddled and coated in the dressing.
- Sprinkle some of the fresh coriander over.
Recipe Courtesy of Food 24 and Kate Liquorish