Corn and bacon salad

Charring fresh mielies over coals brings out all the sweet, nutty flavours in the kernels. Try combining them with Robertsons Braai and Grill Spicy BBQ, crispy bacon, red onions and sour cream to create a salad that will have everyone coming back for seconds. Take care not to overcook the corn: the kernels should still retain a slight crunch.

Ingredients: 

• 60ml (¼ cup) of softened butter
• Two tablespoons of Robertsons Braai and Grill Spicy BBQ
• Six slices of back bacon
• Four sweetcorn on the cob
• One red onion, peeled and finely chopped
• One teaspoon of Robertsons Thyme
• Two teaspoons of honey, warmed
• 60ml (¼ cup) of apple cider vinegar
• 60ml (¼ cup) of olive oil
• 125 ml (half a cup) of sour cream
• Two tablespoons of finely chopped chives

Method: 

• Mix the butter with the Robertsons Braai and Grill Spicy BBQ and spread it all over the sweetcorn cobs. Place the cobs on the grid over hot coals and cook until lightly charred.
• At the same time, braai the bacon on the grid until crisp.
• Once the corn cobs are tender, cut off the kernels and place them in a serving bowl. Coarsely chop the bacon and add it to the bowl.
• Now add the red onion, Robertsons Thyme, honey, apple cider vinegar and olive oil. Mix until well combined.
• Arrange the salad on a serving platter, place dollops of cream on top, and scatter with the chives.

Recipe: What’s For Dinner