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Mielies on the Braai

South African

Mielies on the Braai

Grilled sweetcorn with spiced paprika-garlic butter: a South African braai must-have.

~25 mintotal~180 kcalper serving~4g protein~28g carbs~7g fat

Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 4.

Ingredients

  • 4 ears mielies (sweetcorn)
  • 2 tbsp butter
  • 1 tsp paprika
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • Salt & pepper
  • Optional: chilli flakes, fresh herbs, parmesan

Cooking Steps

  1. Mix butter, paprika, garlic, lemon juice, salt, and pepper.

  2. Place mielies directly on braai grid or wrap in foil. Turn every few minutes until charred and tender (15–20 minutes).

  3. Apply spiced butter generously while hot.

  4. Top with herbs, chilli flakes, or cheese if desired.

Optional Enhancements

  • Make peri-peri butter
  • Make herbed lemon butter
  • Add grated cheese
  • Brush with mayo and roll in cheese (Mexican-style SA twist)

Plant & Growing Tips

  • Mielies: Plant seeds in blocks for wind pollination; sow spring to early summer; full sun; heavy feeders, so add compost; water deeply during tasseling
  • Garlic: Plant in winter; keep weed-free
  • Lemon: Citrus trees love warmth; feed twice a year; water deeply during dry spells
  • Coriander/Parsley: Sow coriander in cool weather; parsley grows all year

Natural Pest Control

  • Interplant maize with beans and pumpkin (Three Sisters) to deter pests
  • Spray garlic-chilli water to repel caterpillars
  • Use mulch to suppress weeds
  • Attract ladybirds to manage aphids

Harvest

  • Mielies: Harvest when silks turn brown, kernels full and milky; eat immediately for best sweetness
  • Garlic: Harvest when lower leaves dry
  • Lemons: Pick fully yellow and heavy

Storing & Freezing

Best eaten fresh. Cooked mielies keep 2 days refrigerated. Freeze raw kernels for future soups or breads.

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