|4x||sweetcorn — on the cob|
|125 g||butter — salted, soft|
|30 ml||masala — roasted, ground|
|10 ml||Worcestershire sauce|
|12||streaky bacon — strips|
|fresh coriander — handful, finely chopped|
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.