Corn on the cob

Corn on the cob (mealies) is another South African favourite and slightly grilling the cooked mealies over the coals is even more delicious. Serve it with this tasty oil mixture, seasoned with paprika, sesame seeds and parsley.

Ready in

45 mins

Serving size

Serves 6


  • 6 cobs of corn
  • ¼ cup (60 ml) olive or canola oil
  • 1 tbsp (15 ml) chopped fresh parsley
  • 1 tbsp (15 ml) sesame seeds
  • ½ tsp (2,5 ml) paprika or cayenne pepper


  1. Place corn with ½ cup (125 ml) water in a large pot. Bring to the boil, reduce heat and simmer with a lid for 8-10 minutes or until just cooked. The kernels should not shrivel up – then the corn is overcooked.
  2. Drain well. Enjoy like this or grill corn over medium coals until lightly grilled.
  3. Meanwhile, mix oil, parsley, sesame seeds and paprika or cayenne pepper together.
  4. Drizzle the oil mixture over the corn instead of butter. This mixture is also delicious over other veggies.

Steak and corn over the coals video

This recipe is from Cooking from the heart, 4th edition: Braai

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