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Biltong and Chutney Sweetcorn

Biltong and Chutney Sweetcorn
Serves 4

4 mielies/sweetcorn
100g Butter
¼ cup J&M Biltong Powder
2 Tablespoons chopped fresh coriander
3 Tablespoons Chutney
a squeeze of lemon
salt and pepper


  1. Peel the husk from the mielies and boil for 10 minutes in salted water.
  2. While the mielies are cooking, place the remaining ingredients into a small pot and melt
  3. When the butter is melted, stir well and remove from the heat.
  4. Drain the mielies and place in a tray. Pour the biltong butter over the mielies and baste well.
  5. Braai the mielies on a grid over a medium fire, turning constantly, until they are lightly
    charred all round.
  6. Take the mielies off the braai and toss in the remaining butter in the tray.
  7. Serve immediately. These are great with a sprinkle of grated parmesan on them too.