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.