Braaied Corn on the Cob with an Asian Twist for Heritage Day

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Heritage Day in South Africa, extended to Heritage month, where South Africans all over celebrate with plenty of braais aka barbecues. Braaing  is a much-loved activity here and even my sister and I celebrate South Africa’s Braai Day spin by… well braaing. We always make a simple braai, often with chicken, lamb chops, wors (sausage) and mielies, with marshmallows afterwards. My favourite braai food, has to be the mielies. My sister created a basting of simple Asian ingredients a few years ago and we still make it at every braai.

 Braaied Corn on the Cob

For 6 mielies (corn on the cob)

Asian Basting Sauce for Braaied Mielies:

  • 1 Tbsp Sesame Oil
  • 2 Tbsp Soya Sauce
  • 2 Tbsp of thick and sweet Soya Sauce
  • 1 Tbsp of brown sugar
  • 2 Tbsp of Taiwanese BBQ Sauce


  • Steam/cook your corn on the cob
  • Mix the sauce ingredients together
  • Arrange the corn onto a hot braai
  • Baste the sauce on the corn with a brush and allow the sugar to caramelise
  • Make sure to turn the corn to get some lightly-charred bits for extra flavour

Tip: I like to keep my takeaway chopsticks, and use my own ones when eating. I use the takeaway chopstick, and pierce it through the heart of the cob – it’s sturdier than a sosatie stick, and allows you to enjoy your mielie before it gets cold.

If you’re looking for Taiwanese BBQ sauce, it looks like this – the ‘meat’ option contains shrimp, so if you’re allergic to seafood, rather opt for the vegetarian option.

Taiwanese BBQ Sauce

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