Street Food
Roasted Mealies (Chargrilled Corn on the Cob)
The Quirky Foodster Team
Ingredients
- 6 fresh corn cobs, husks removed
- 2 tbsp melted butter or oil
- 1 tsp salt
- 1/2 tsp chilli powder (optional)
- Lime or lemon wedges, to serve (optional)
Method
- Prepare a charcoal fire or heat a grill to medium-high.
- Brush the corn cobs lightly with melted butter or oil.
- Grill the cobs directly over the coals, turning frequently, for 12-15 minutes until charred in places and tender when pierced.
- Brush with a little more butter, sprinkle with salt and chilli powder if using, while still hot.
- Serve immediately, with a wedge of lime or lemon on the side if desired.
Introduction: Roasted mealies — whole corn cobs charred over open coals — are a familiar sight and smell at markets and roadside stops throughout Eswatini, sold simply, sometimes rubbed with a little salt or chilli, and eaten straight off the cob as a quick, satisfying snack between errands.
Cultural Background: Roasted mealies — whole corn cobs charred over open coals — are a familiar sight and smell at markets and roadside stops throughout Eswatini, sold simply, sometimes rubbed with a little salt or chilli, and eaten straight off the cob as a quick, satisfying snack between errands.
Tips: Turn the corn often for even charring rather than burning one side. Soaking the cobs briefly in water before grilling (if husks are still on) helps steam them slightly before charring.
Variations: A rub of ground peanuts and chilli after grilling adds extra flavour and crunch. Corn can be boiled first for 5 minutes, then finished on the grill for a faster, more tender result.
Storage: Best eaten immediately while hot; leftovers keep refrigerated for 1 day.
Reheating: Reheat briefly on a hot grill or in a dry pan to restore some char and warmth.
FAQs:
Q: Can I make this without a grill?
A: Yes, char the cobs directly over a gas flame using tongs, or roast in a very hot oven, though the smoky flavour will be milder.
Q: How do I know the corn is fresh?
A: Fresh cobs have tightly packed, plump, pale-to-golden kernels and moist, green husks if still attached.
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