Braaied sweetcorn with a twist

There’s something soothing about sitting around a roaring campfire 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 add a gourmet twist with a dipping sauce.


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
Maldon Sea Salt flakes to taste

For a simple but delicious classic
Drizzle the melted butter over the sweetcorn
Maldon Sea Salt flakes 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


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 generously with the melted butter and top with crushed Maldon Sea Salt and pepper. Serve hot along with the two 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.


Having clever little tricks like these up your sleeve come in handy over the holidays, or when you need a quick but impressive spread for unexpected guests.