4-6 mielies, with their husks
150g (5.3 oz.) softened butter
½ cup (125ml) Peppadew® Mild Vegetable Atchar with Piquanté Peppers
A few sprigs of fresh thyme
A squeeze of fresh lime juice
Sea salt and freshly ground black pepper
Pull the husks of the mielies downwards to the base. Twist the husks and place in a bowl of cold water (this is to prevent the husks from catching alight).
Place the mielies over hot coals, on the braai.
Turn the mielies every 2-3 minutes once they have started to soften and have a slight char. Repeat this process until the mielies are completely cooked.
Once cooked, remove the mielies from the braai and set aside.
In a small bowl, combine the softened butter with the Peppadew® Mild Vegetable Atchar with Piquanté Peppers, followed by the fresh thyme leaves, lime juice and season well with sea salt and freshly ground black pepper. Mix well.
Place the mielies on a serving platter and add a dollop of Atchar butter to each mielie. Scatter with additional fresh thyme leaves, just before serving.
For an added twist, substitute half of the Peppadew® Mild Vegetable Atchar with Piquanté Peppers with Peppadew® Mild Mango Atchar with Piquanté Peppers.