Mielie Riblets with Smoky Mayo
These mielie riblets with smoky mayo are the perfect starter, side dish, or snack for the braai! They taste absolutely delicious with a nice char from the grill. And, unlike traditional mielies, these ‘riblets’ are in great bite-sized pieces - perfect for a fun family get-together or for serving a crowd. And to make it even better, no utensils are required to tuck in.
Ingredients
Mielie riblets:
• 6 Whole Mielies
• 2 tbsp Melted Butter/Olive Oil
Smoky mayo:
• ¼ cup Mayonnaise
• ½ tsp Smoked Paprika
• ½ tsp Chilli Flakes
• Juice and Zest of 1 Lime
• Salt and Pepper, to taste
To serve:
• 2 Limes, cut into wedges
• Small bunch of Fresh Coriander, finely chopped
• 1 Small Spring Onion
• 50g Feta Cheese, finely crumbled (optional)
Method
Mielie riblets:
1. Start by placing a cutting board on top of a damp cloth, this is to ensure that it is secure and doesn’t move around when cutting the corn.
2. Using a very sharp knife, place corn on the cutting board and cut downwards through the centre.
3. Then place the two halves on the flat side and cut through in half lengthways again. You should end up with 4 quarters of corn or ‘riblets’.
4. Brush the corn with the melted butter or olive oil.
5. Braai on all sides until cooked.
Smoky mayo:
1. Mix the mayo, paprika, chilli flakes, and lime juice together in a bowl.
2. Season to taste and set aside until ready to use.
Pro-tip:
To know when your mielie riblets are ready, look for that nice arch shape. They’ll start to curl when they’re ready to eat.
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