Our guide on how to make Gourmet mielies.

SERVES 4

INGREDIENTS
For the mielies
4 mielies, washed and husks pulled back
For the coriander, lime and Parmesan crust
3 tbsp softened butter
2 tbsp chopped coriander
1 clove garlic, peeled and crushed
Zest and juice of 1 lime
Salt and pepper
60 ml grated Parmesan
For the chilli mayo
1 clove garlic, peeled and crushed
1 tbsp red chilli paste
Zest and juice of 1 lime
60 ml mayonnaise
Handful coriander, chopped
Salt and pepper
For the smoked-paprika butter
60g softened butter
2 tsp smoked paprika
1 clove garlic, peeled and crushed
Handful coriander, chopped
Zest and juice of 1 lemon
Salt and pepper

METHOD
For the mielies
1. Tie the husks closed with a little string to help keep them intact. Parboil the mielies for 5 minutes, until par-cooked.
2. Heat a griddle pan and grill the mielies for about 10 minutes, turning every now and again, until slightly charred; or char the mielies over the coals.
For the coriander, lime and Parmesan crust
1. Combine all the ingredients except Parmesan. Form into a sausage shape, wrap in cling film and place in the fridge to firm up.
2. Season grilled mielies with salt and pepper and serve with thick slices of the butter and a good sprinkle of Parmesan.
For the chilli mayo
1. Combine all ingredients and brush on to parboiled mielies.
2. Grill the mielies. Season with salt and pepper and drizzle with a little extra chilli mayo.
For the smoked-paprika butter
1. Combine all the ingredients. Form into a sausage shape, wrap in cling film and place in the fridge to firm up.
2. Dot grilled mielies with thick slices of the butter.