Grilled Mielie Salad

Name: Grilled Mielie Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 as a side dish people
Cuisine: South African
Ingredients: 6 large fresh sweetcorn mielies (Husks and silk removed; about 600-750 g kernels once cut from the cobs); 45 ml olive oil (15 ml for grilling and 30 ml for the dressing); 200 g cherry tomatoes (Halved); 1 medium red pepper (Deseeded and diced into small pieces); 50 g red onion (Finely diced, about half a small onion); 100 g feta (Drained and roughly crumbled); 15 g fresh coriander (Leaves and tender stems, chopped); 30 ml fresh lime juice (About 1-2 limes, depending on size); 5 ml honey (Balances the lime); 2.5 ml ground cumin (Half a teaspoon); 1.25 ml fine salt (A quarter teaspoon, plus more to taste); 1.25 ml ground black pepper (A quarter teaspoon)

Jump to recipe ↓ Grilled Mielie Salad – homemade traditional South African recipe, plated and ready to serve

This Grilled Mielie Salad takes a proper braai favourite and turns it into a colourful bowl of smoky sweetcorn, crunchy red pepper, juicy tomatoes and salty feta. I like a light lime dressing here: it lifts the salad without covering up the flavour of the coals.

It's a handy side when the meat is rich or spicy, especially alongside Lamb Sosaties or Peri-Peri Chicken. Braai the mielies while there's space on the grid, then put the salad together while the meat cooks. For a bigger spread, choose another contrasting side from the Braai Salads collection.

You can grill and cut the mielies the day before, then refrigerate the kernels in a covered container once the initial steam has escaped. Keep the vegetables, dressing, feta and herbs separate until closer to serving. In our summer heat, keep the finished salad at 5°C or below, using a cooler with ice packs if needed; don't leave it out for more than 2 hours in total, or 1 hour when it's hotter than 32°C.

Tips & Techniques

Choose tender mielies: Look for plump, juicy sweetcorn kernels. Older, starchy mielies need longer cooking and won't give this salad the same tender crunch.
A little char is enough: Aim for scattered golden-brown patches, not a completely blackened cob. Burnt kernels can make the whole bowl taste bitter.
Keep the cob steady: Cut the kernels off with the cob lying flat, rotating as you go. This is less slippery than balancing a hot cob upright.
Cool before adding feta: Hot kernels soften the feta and wilt the herbs. Give the mielies about 10 minutes to cool while you finish the vegetables.
Season at the end: Taste a forkful with feta before adding more salt. Add another small squeeze of lime if the mielies are particularly sweet.

Delicious Variations

Add gentle heat: Fold in 1 finely chopped, deseeded green chilli, or serve sliced chilli separately for those who like a kick.
Make it dairy-free: Leave out the feta and add 1 diced avocado just before serving. Use maple syrup instead of honey if making the salad vegan.
Make it more substantial: Add 1 drained and rinsed 400 g tin of butter beans, then adjust the lime juice and seasoning to taste.
Swap the herbs: Replace the coriander with 15 g chopped flat-leaf parsley if coriander isn't popular at your table.

Serving Suggestions

With sosaties: The lime dressing cuts through rich lamb beautifully, while the sweetcorn suits a fruity sosatie marinade.
With spicy chicken: Serve alongside peri-peri chicken for a fresh, crunchy contrast without adding another hot side.
With boerewors: Pair with boerewors and a modest helping of pap for a balanced braai plate.
For a buffet: Put out a small bowl and replenish it from the fridge or cooler rather than leaving the entire batch in the sun.

Frequently Asked Questions (FAQs)

Q1: Can I make Grilled Mielie Salad the day before?

Yes. Grill the mielies, cut off the kernels and refrigerate them in a covered container once the initial steam has escaped. Refrigerate the chopped vegetables and dressing separately, keeping the feta and herbs separate too. Combine everything up to 4 hours before serving for the best texture.

Q2: How long will leftovers keep?

Keep leftovers in a sealed container at 5°C or below and eat within 2 days. The tomatoes will release juice and the herbs will soften, so toss before serving. Discard salad left unrefrigerated for more than 2 hours in total, or more than 1 hour above 32°C; chilling it afterwards doesn't make it safe again.

Q3: Can I use frozen or tinned sweetcorn instead of fresh mielies?

Yes. Use 650 g thawed frozen sweetcorn or well-drained tinned sweetcorn. Pat dry and cook in batches in a hot, lightly oiled frying pan until cooked through and lightly browned. Use the 15 ml grilling oil across the batches, and cool before mixing. The flavour won't be quite as smoky, but it still makes a good salad.

Q4: What can I use instead of lime juice?

Use 30 ml fresh lemon juice in place of the lime. Taste after mixing and add a little more only if needed. Bottled lime juice also works, although its sharpness varies, so start with 20 ml and adjust.

Q5: How many people does this recipe serve, and can I double it?

It serves 6 generously as a side, or about 8 when there are several other salads and starches. Double all the ingredients for 12 side portions, grill the mielies in batches and add the salt gradually after tasting with the feta.

In Summary

Grilled Mielie Salad brings smoky sweetness, fresh crunch and a bright lime dressing to the braai table. Prepare the components ahead, keep everything chilled and fold in the feta and herbs close to serving.

Recipe