|Plate and espresso cup by David Walters|
I imagine that this new breed of super-tasty mielie is the product of careful hybridisation. Whatever the case, I'm going to be buying them by the bucketload from now on.
They're lovely with plain butter and plenty of salt, but I'm such a fan of flavoured butters that I thought I'd add some vibrant Mexican flavours. Please try to get hold of some smoked butter, which adds a most delicious tweak to this dish. It's not something that's readily available; enquire at your local deli (or order in from Cape smokehouse Aphrodisiac Shack). If you can't find it, use 200 g salted butter.
This is lovely with boiled mielies, but there's something about the nutty taste of a braaied mielie that just cannot be matched. If you're not in the mood for firing up the braai, cook the mielies on a ridged, oiled griddle pan, over a high heat.
Baby Mielies with Smoked Butter, Chillies, Lemon and Garlic
two punnets of baby mielies, or 6 whole mielies cut into thirds
For the butter:
100 g salted butter, softened
100 g smoked butter, softened
2 red chillies, seeds removed, finely chopped
the finely grated zest of a lemon
a squeeze of lemon juice
a big clove of garlic, peeled and finely chopped
4 Tbsp (60 ml) finely chopped fresh coriander
salt and milled black pepper.
To make the flavoured butter, combine all the ingredients in a bowl. Go easy on the salt, though, as the butter is already salted. Pack the butter into a pretty little bowl and place in the fridge to firm up.
Braai [barbeque] the baby mielies over a medium flame, until just tender, or cook in a ridged griddle pan (see above).
Serve piping hot, with nuggets of cold butter.
Serves 6 as a starter or side dish.