Recipe from Jean Nel
Adapted by Julia Moskin
- Total Time
- About 45 minutes
- Rating
- 4(126)
- Notes
- Read community notes
In South Africa, charred ears of corn (called braai mielies) are year-round, smoky-sweet roadside snacks. This version is a side dish for the American summer, when corn and grilling are both in season. The cobs are slicked with butter and sparked with chile heat; in South Africa, they would be served alongside a pile of charcoal-grilled lamb chops or steak or giant prawns, or all of the above. For a more rustic effect (and more effort), use the corn husks as a wrapper instead of aluminum foil. Soak the unshucked cobs in cold water for at least 15 minutes. Peel back the husks but do not detach them from the cobs; remove all the cornsilk. After rubbing on the butter, rearrange the husks around each cob and tie in place with twine. —Julia Moskin
Featured in: South Africa, One Nation United by the Grill
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Ingredients
Yield:4 to 8 servings
- 1stick butter, softened
- 1fresh hot red chile, such as Fresno, Holland or cherry, seeded and minced
- 1teaspoon minced garlic (optional)
- ½teaspoon salt
- ¼teaspoon freshly ground black pepper
- Hot sauce to taste
- 8 to 12cobs of corn
- Lime wedges for serving (optional)
Ingredient Substitution Guide
Preparation
Step
1
Prepare a grill for high-heat cooking. For each corn cob, tear a piece of aluminum foil large enough to wrap it completely.
Step
2
In a bowl, combine the butter, chile, garlic (if using), salt and pepper. Mix well and taste. Adjust the seasonings; add drops of hot sauce if the butter is not spicy enough. Set aside.
Step
3
Shuck the corn. Use your hands to rub butter mixture thoroughly onto each cob, reserving about ¼ of the mixture for basting. Wrap each buttered cob in aluminum foil.
Step
4
When ready to cook, place cobs on the grill (or, if the fire is low, in the coals) and cook 12 to 15 minutes, turning occasionally, until steamed and cooked through.
Step
5
Unwrap and place on the grill. Use remaining butter to baste the corn as it grills, turning it until lightly charred and cooked through. Serve immediately with lime wedges, if using.
Ratings
4
out of 5
126
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Cooking Notes
Rich
One of my favorite ways to grill corn in the husk, is to peel away most of the outer husk, and silk, a fast soak in cold water, and on the hot BBQ grill. After getting some color, finish with a sprinkle of real New Mexico chile powder, and a squeeze of lime....butter is optional, but good!
Sharon Campbell
I usually do about the same thing but just remove the outer husks and the silk, soak for an hour in cold water then rub the cobs with the mixture, sometimes substituting mayonnaise for the butter. Then tie the inner husks at the top and grill. The soaked inner husks steam the cobs. All good!
tia
I agree with Rich. I soak the corn in the husk in cold water, place on the grill for about 12 minutes. I remove the husk and silk after it's cooked, I think the husk and silk add to the flavor of the corn.
Laura
I'm wondering if jalapeno pepper can be substituted for red chili pepper. Has anybody tried using another type of pepper?
Brie G.
I agree with the comments before. Soak corn whole and unpeeled in water. Then grill over medium heat until outside husk is charred. 20-45 minutes depending on heat and size of corn. Spray with water if burning too quickly. Peel the husk and silk outside wearing gloves (hubs does it without but it's HOT). This method leaves just about zero silk on the corn and gives a beautiful steamed corn with char marks in spots. It's really the only method I use to cook corn on the cob anymore. Delicious!
Linda Levitt
Delicious as written.
Gayle
Agree...except 12-15 minutes is too long.
Bobby
Give thought to adding some sugar to balance the heat of the chili.
Sharon Campbell
I usually do about the same thing but just remove the outer husks and the silk, soak for an hour in cold water then rub the cobs with the mixture, sometimes substituting mayonnaise for the butter. Then tie the inner husks at the top and grill. The soaked inner husks steam the cobs. All good!
Rich
One of my favorite ways to grill corn in the husk, is to peel away most of the outer husk, and silk, a fast soak in cold water, and on the hot BBQ grill. After getting some color, finish with a sprinkle of real New Mexico chile powder, and a squeeze of lime....butter is optional, but good!
Wayne
Yes with the husk on as you described, eliminates the alum foil
tia
I agree with Rich. I soak the corn in the husk in cold water, place on the grill for about 12 minutes. I remove the husk and silk after it's cooked, I think the husk and silk add to the flavor of the corn.
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