Bacon-wrapped corn on the cob with curry butter

Corn is always a winner on the braai. By simply adding a bit of curry butter and some bacon, this humble veggie is turned into a gourmet treat.
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Recipe from: 29 August 2016
Preparation time: 30 min
Cooking time: 25 min


  • 4x
    corn on the cob
  • 125
    salted butter, soft
  • 45
  • 30
    roasted masala powder
  • 10
    Worcestershire sauce
  • 5
  • 12
    strips streaky bacon
  • handful coriander, finely chopped
Servings: Change Serving



Bring a pot of water to the boil. Cut each of the corn into 3rds so that you have 12 chunks of corn. Boil for 10 minutes. Strain and rinse with cold water. Pat dry.

Place the butter, mayonnaise, masala, Worcestershire sauce and sugar in a food processor and blend until smooth.

Place a strip of bacon on a clean surface and spread about a teaspoonful of the butter over the bacon. Roll a piece of corn up in the bacon with the butter-side on the inside. Secure with a toothpick.
Repeat with the rest.

Braai it over hot coals until the bacon is cooked and lightly charred. Melt the remaining butter and brush over the corn as they come off the braai. Scatter over the coriander and serve warm.


For a cheesy twist, scatter some finely grated Parmesan cheese over the warm corn once you’ve added the final brush of curry butter.

Reprinted with the permission of lllanique van Aswegan

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