Smokey Charred Mielie Salad

Ingredients

• 6 mielies / corn on the cob
• 1 tbsp olive oil
• 200 g feta, crumbled
• 2 ripe avocados, diced
• ½ small red onion, finely sliced
• 4 spring onions, sliced
• ¼ cup fresh coriander, roughly chopped
• Freshly ground black pepper

• ½ cup BlixSam Smokey Salad Dressing
• 2 tbsp fresh lime or lemon juice
• 1 tsp honey
• 1 tbsp mayonnaise
• 1–2 tbsp water, if needed

Method

1. Heat the braai until the coals are hot. Lightly brush the mielies with olive oil.
2. Braai the mielies directly over the heat, turning regularly, for about 10–15 minutes until tender with plenty of dark, smoky charred spots.
3. Remove from the braai and allow to cool slightly. Cut the kernels from the cobs and place them in a large serving bowl.
4. Add the red onion, spring onions, feta and coriander.
5. In a small bowl, combine the BlixSam Smokey Salad Dressing, lime or lemon juice, honey and mayonnaise. Add a splash of water if you prefer a thinner dressing.
6. Pour about three-quarters of the Smokey Dressing mixture over the charred corn and gently toss together.
7. Carefully fold through the avocado last so the pieces remain chunky.
8. Transfer to a serving platter and finish with the remaining dressing, extra feta, coriander and freshly ground black pepper.

🔥 BlixSam Tip