Mealies With Coriander and Sour Cream

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The classic mealie is a braai staple, yet often possibly a slightly boring one. By adding buckets of butter and this coriander sour cream the mealies are not only super delicious, but also pair well with all the other recipes above to make one complete feast. For a smoky flavour and fancier presentation, this recipe leaves the husks on the cob while cooking.

• 4 mealies, with their husks still on
• ½ cup butter
• 1 cup sour cream
• 1 bunch coriander
• 2 limes
• 2 stalks spring onion
• Salt and pepper

Carefully pull the husks of the mealies back, ensuring you don’t pull them off completely. Pull the mealie silk off completely as any leftovers will catch alight. Close the husks around the corn again and tie with string or wire.

Place them in water and leave them to soak for 10 minutes. Finely chop the coriander and spring onion. Grate the rind of both limes and juice them into a bowl, without the seeds. Add the sour cream, coriander and spring onion to the bowl. Add a pinch of salt and several cracks of pepper and stir until combined. Set aside.

Remove the mealies from the water and cook them on the braai for about 15 minutes, turning every 5 minutes. Once cooled, pull the mealie husks back but leave them attached to the base. Cover with butter and a dollop of coriander sour cream to serve.

Serves 4.

The Gardener