Lime and Chilli Salted Sweetcorn


  • 4 mealies, leaves removed
  • 100g butter
  • Juice and zest of 3 limes
  • 10ml (2 tsp) salt
  • 1 chili, seeded and finely chopped
  • 50g parmesan cheese, grated


Blanch the mealies in unsalted boiling water for a few minutes. Drain and set aside. Mix the butter with the lime zest and juice, salt and chili. Braai or grill the mealies, turning constantly and basting with the lime and chili butter. They are ready when slightly charred. Serve hot, topped with parmesan.