Sweetcorn, aka corn on the cob, is certainly one of life’s easy pleasures in our sunny climes. These two butters are devised to reinforce that easy pleasure.
6 mielies, husks eliminated, fibres eliminated
6 Tbsp butter
1 Tbsp tomato puree
½ tsp smoked paprika
1 Tbsp every of very finely chopped coriander leaves, mint leaves and basil leaves, no stems
Salt and finely floor black pepper to style (not cracked pepper)
Prepare dinner the dehusked mielies in boiling water for 10 minutes, and drain. When cooled a bit of, wrap them in foil to complete within the coals of the braai. (Or, boil them for longer till the kernels are tender.)
For the crimson butter, in a small bowl, beat three Tbsp butter with 1 Tbsp tomato puree, smoked paprika and a bit of salt and pepper, till it’s a clean paste.
For the inexperienced butter, in a small bowl, beat three Tbsp butter with the finely chopped herbs and a bit of salt and pepper.
Smear on sizzling mielies. You may want a bib. DM/TGIFood
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