BBQ Sweetcorn

Sweetcorn takes on a bold, smoky twist in this simple recipe featuring Kursat’s South African BBQ Paste. Coated in a rich, glossy BBQ glaze with a touch of oil, these sweetcorn ribs caramelise beautifully as they cook, creating lightly charred edges and a juicy, tender centre. A simple, flavour-packed side or snack with plenty of smoky South African-inspired character.

Ingredients (Serves 2-4)

• 2 corn on the cob
• 2 tbsp Kursat’s South African BBQ Paste
• 1 tbsp water, or as needed to loosen
• 1 tbsp olive oil
• Salt, to taste
  
  

Method

1. Prepare the corn
   Cut each corn on the cob lengthways into quarters to create ribs. Take care when cutting, as the cob can be firm.
2. Make the BBQ glaze
   Mix Kursat’s South African BBQ Paste with the water and olive oil until smooth and brushable.
3. Coat the ribs
   Coat the sweetcorn ribs evenly with the BBQ mixture. Season lightly with salt.
4. Cook until charred
   Air fry at 190°C for 12–15 minutes, turning halfway, until tender and lightly charred. Alternatively, cook on a hot grill until tender and caramelised, turning regularly.
5. Serve
   Serve hot as a snack, side dish, or barbecue accompaniment.