Christmas Braai Mielie Salad
This grilled mielie salad brings smoky sweetness and plenty of crunch to a summer Christmas lunch. Juicy tomatoes, cucumber and crumbled feta turn braaied sweetcorn into a generous sharing salad.
A lemon-and-mustard dressing keeps things bright, while fresh parsley adds a clean finish. Cook the mielies while the grid is free, then assemble the salad as the rest of lunch comes together.
Why it works on a South African Christmas table
It fits comfortably alongside boerewors, grilled chicken or cold sliced gammon, without adding another hot dish to the menu. The red tomatoes and green herbs look festive, and most of the preparation can be done before guests arrive.
Ingredients
For the dressing
Instructions
- 1Set up a braai with a medium-hot cooking area and a cooler section to one side. Clean the grid and wait until any flames have died down. Coat the mielies lightly with the 10 ml olive oil.
- 2Cook the mielies over the coals for 12–16 minutes, rotating them regularly so each side picks up scattered brown spots. The kernels should be juicy and tender when pierced; shift the cobs away from the strongest heat if they colour too quickly.
- 3Meanwhile, put the chopped onion in a small bowl of cold water for 5 minutes to soften its bite. Drain well, then prepare the tomatoes, cucumber and parsley.
- 4Shake the dressing ingredients together in a screw-top jar until smooth. Keep the seasoning light at this stage because the feta will add salt.
- 5Transfer the cooked mielies to a tray and leave for about 10 minutes, until cool enough to handle. Lay each cob on a chopping board, slice a strip of kernels off lengthways, then rest it on that flattened side to remove the remaining kernels safely.
- 6Place the kernels in a wide bowl with the tomatoes, cucumber and drained onion. Pour over the dressing and turn everything gently with two large spoons.
- 7Once the corn has cooled to room temperature, fold in the parsley and most of the feta. Taste, adjust the salt if necessary, and scatter the remaining feta over the top. Serve promptly or cover and refrigerate until serving.
Nutrition (per serving)
- Calories
- 309 kcal
- Carbohydrates
- 32.2 g
- Protein
- 8.7 g
- Fat
- 17.4 g
- Saturated fat
- 6.1 g
- Sugar
- 10.7 g
- Fibre
- 4.3 g
- Sodium
- 550 mg
- Cholesterol
- 33 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Braai the mielies up to a day ahead. Cool, cut off the kernels and refrigerate in a covered container; store the dressing separately.
- For the crispest salad, add the cucumber, tomatoes, herbs and feta shortly before lunch rather than leaving everything dressed overnight.
- Keep the salad chilled until needed and bring out smaller portions for an outdoor buffet. Refrigerate within two hours, or one hour if the temperature exceeds 32°C.
- For a dairy-free version, leave out the feta and finish with toasted pumpkin seeds; check the seasoning again before serving.
Frequently asked questions
Can I make it without a braai?
Yes. Use a hot ridged griddle pan, turning the lightly oiled mielies until tender and browned in places, about 15–20 minutes. Work in batches if necessary.
Will frozen sweetcorn work?
Use 600 g thawed sweetcorn, drained and patted dry. Fry in two batches in a wide, lightly oiled pan until hot and lightly browned. Let it cool before assembling the salad.
How long will leftovers keep?
Refrigerate promptly in a sealed container and eat within two days. The vegetables will soften and release juice, so stir gently before serving. Discard salad left out beyond the recommended serving time.
