Hype Avenue

Corn salad with braai ribs

Preparation: 20 min | Cooking: 10 min (ribs), 30 min (corn) | Serves 4

If you see ribs on the grill, you know it’s going to be a great braai, says DRUM food assistant Carmen Petersen. Here she shows us how to make a yummy corn salad that beautifully complements braai ribs.


6 mealies

salt and freshly ground pepper

1 red onion, sliced

150g baby green beans, blanched

1 avocado, sliced

large handful of chopped coriander


30ml (2T) lemon juice

60ml (¼c) olive oil

15ml (1T) honey


1 x Eskort Par-cooked Marinated Loin Ribs

To serve

lemon wedges


Cook the mealies in water until soft. Then braai over an open fire or in a griddle pan until charred. Slice off the kernels.
Arrange all the salad ingredients in a bowl or serving plate.

Mix together all the ingredients and pour over the salad.

Braai the ribs for 10 minutes over hot coals, turning frequently and basting with marinade or grill in a preheated oven of 200°C for 10 minutes until done. Don’t overcook.
To serve

Serve the ribs with lemon wedges and the corn salad.

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