Perfect for holidays braaied sweetcorn with three dipping sauces

There’s something soothing for the soul about sitting around a roaring camp fire under a canopy of stars, while the bush TV crackles and roars – simple butter coated sweetcorn (or mielies as they’re fondly known in SA) braaing away over the flames. Learn how to braai sweetcorn with this easy recipe and enjoy during your next family holidays.


Use our ideas for dipping sauces here or experiment with what you’ve got at home and enjoy that slightly charred sweetcorn deliciousness.


Prep time: 10 min | Cooking time: 10 min | Serves 6–8 people

6–8 sweetcorn on the cob
50 g butter, melted
Salt and pepper to taste

For the herby mayo
100 g mayonnaise (we used Hellmann’s Mayo)
50 g Edmond Fallot Tarragon Dijon Mustard

For the olive tapenade
1 jar Chaloner Tapenade

For the braai relish
1 jar Sansoms Braai Relish
50 ml Boytjie Peri-Peri Sauce



1. Pre-boil the corn for 8 minutes. Remove from the pot and drain well.
2. Cook on a grill over the braai or use a griddle pan on the stovetop and cook for about 10 minutes, turning every few minutes until your sweetcorn is nicely charred.
3. For each topping, combine the ingredients and set aside in separate bowls.

Place the grilled corn on a platter, drizzle with some melted butter and top with salt and pepper. Serve hot along with the three delicious toppings.

Alternatively just spoon bits of dip on one side and bite down as the buttery sauce drips down your chin, sand in toes, crickets chirping in the distance. The stuff holidays are made of.


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