POLOKWANE – Turn up the heat in true Mzanzi style with delicious Peri-Peri Corn on the cob.
What’s for Dinner says you can finish your dish off by sprinkling lightly toasted seeds over your perfectly grilled corn.
INGREDIENTS
– 6 large sweet corns
– Knorr Peri-Peri Sauce, sachet
– 250ml water
– 50g seed mix (like sunflower, flax and sesame seeds), lightly toasted
METHOD
– Bring a large saucepan of water to the boil over high heat. Add corn and boil for about 7 minutes until cooked. Drain and set aside.
– Pour the contents of the Knorr Peri-Peri sauce packet into a jug.
– Fill up to the 250 ml mark with rapidly boiling water. Stir with a whisk for 1 minute (alternatively use a fork). Allow to cool.
– Brush each corn with the Peri-Peri sauce and grill on a griddle pan or over the coals while basting.
– Remove from the heat and sprinkle the seeds over the corn. Serve the corn with the extra Knorr Peri-Peri sauce.
YUMMY!
