This is a fun take on the humble mealie. It makes for a perfect braai snack and is reminiscent of the flavours in the much-loved chilli popper.
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
Bacon-wrapped mealies topped with garlic and jalapeño butter
- 4 corn on the cob/mealies
- 175g plain cream cheese
- 250g streaky bacon
- 100g butter
- 15ml (1 tbsp) fresh garlic, crushed
- 1½ fresh jalapeño chillies, finely chopped
- 45ml (3 tbsp) fresh chives, finely chopped, to serve
Preheat the oven to 200°C. Boil or steam the whole mealies, 20 minutes, then refresh them in cold water and pat dry with paper towel. Cut each mealie into 3cm rounds or just slightly bigger than the width of the bacon.
Spread each round with some cream cheese and wrap with a piece of streaky bacon, making sure you cover all of the kernels. Use a toothpick to secure the bacon. Gently grill the bacon-wrapped mealies on the braai until lightly charred or, alternatively, chargrill on a hot griddle pan. Finish off in the preheated oven, 10 – 12 minutes.
For the spicy butter, place the butter in a small saucepan over low heat and melt gently, 1 minute. Remove from heat, stir in the garlic and chillies and place back over low heat, 2 minutes.
To serve, drizzle the spicy butter over the warm bacon-wrapped mealies and scatter fresh chives on top.
For the cucumber ribbons, use a vegetable peeler to slice ‘ribbons’. Stop when you get to the seeded part. Twist the ribbons and add to the salad for texture. Use a teaspoon to scoop out the flesh of your avocado – it looks pretty and also works well if the avocados are too soft to chop.