Chargrilled Mealies with Chipotle Butter

Chipotle butter with chargrilled mealies

Serve these Chargrilled Mealies with Chipotle Butter as snack when you host braais and gatherings.

  • 20 mins
  • 6-8
  • Easy

INGREDIENTS

  • 150g butter
  • 10ml smoked paprika
  • 3ml dried chipotle flakes or chilli flakes
  • zest of 1 lime
  • 1 crushed garlic clove
  • 6 to 8 chargilled mealies. to serve

METHOD

  1. Blits 150g butter with 10ml smaoked paprika, 3ml dried chipotle flakes or chilli flakes.
  2. Add zest of 1 lime and 1 crushed garlic clove. Season. Serve with 6-8 mealies.

CHORIZO AND MEALIE OMELETTE

  • Fill omelettes with meealie kernels crumbled goat’s cheese, sliced and fried chorizo sausages and chopped chives.

SOUP

  • Saute 1 chopped onion and 1 crushed garlic clove. Add 4 cups mealie kernels and 500ml vegetable stock and cook for about 10 minutes or until tender. Blitz and thin out with 125ml-250ml cream to your liking. Season. Serve topped with crispy diced bacon and sour cream.

SALSA

  • Mix 1 chopped avocado with a handful halved cherry tomatoes, 125ml mealie kernels, 1 crushed garlic clove and a handful chopped coriander. Season. Serve with nachos chips.

CHEESY BAKE

  • Saute 6 sliced spring onions and 2 crushed garlic cloves. Stir in 230g cream cheese until melted. Add 2x 410g tins drained corn kernels. Season. Sprinkle with 125ml grated Cheddar. Bake at 180⁰C for about 30 minutes or until cooked.

FRITTERS

  • Combine 1 beaten egg, 250ml cake flour, 15ml water, 5ml baking powder and 410g tin creamed corn. Season. Heat a splash of oil over medium heat and fry tablespoonfuls of batter for 1-2 minues each side or unttil cooked

CHICKEN AND MEALIE CUPS

  • Fill butter lettuce with mealie kernels, thinly sliced celery, thinly sliced smoked chicken, crumbled feta, lemon segments and finely chopped chilli. Season and serve with salad dressing.

SPICY SNACK

  • Drizzle giant white corn kernels with vegetable oil. Season and roast for about 30 minutes at 200⁰C, stirring occassionally, until golden. Drain on kitchen towel and sprinkle with Cajun spice.

Magazine issue date: January, 2016


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