Cook the mielies in rapidly boiling water for about 8 minutes. Drain and then rub them thoroughly with olive oil. Fry them in a frying pan until cooked and black specks begin forming on the kernels. Allow to cool, then use a sharp knife to remove the kernels.Mix the honey and lemon juice in a large mixing bowl. Stir in the kernels, cherry tomatoes, spring onions and rocket leaves and mix thoroughly. Stir in the sour cream, salt and freshly ground black pepper and serve.Words and image:Home magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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