---
title: "What’s cooking today: Corn on the cob with two butters"
description: "Sweetcorn, aka corn on the cob, is one of life’s simple pleasures in our sunny climes. These two butters are devised to enhance that simple pleasure."
type: "NewsArticle"
publisher: "Daily Maverick"
site: "https://www.dailymaverick.co.za"
section: "TGIFOOD"
author: "Tony Jackman"
author_url: "https://www.dailymaverick.co.za/author/tonyjackman/"
canonical_url: "https://www.dailymaverick.co.za/article/2021-02-11-whats-cooking-today-corn-on-the-cob-with-two-butters/"
published: "2021-02-11T11:56:52"
lang: "en-ZA"
word_count: 211
---

# What’s cooking today: Corn on the cob with two butters

> Sweetcorn, aka corn on the cob, is one of life’s simple pleasures in our sunny climes. These two butters are devised to enhance that simple pleasure.

By Tony Jackman · Published 11 February 2021, 13:56 SAST

## Content

**Ingredients**

6 mielies, husks removed, fibres removed

6 Tbsp butter

1 Tbsp tomato puree

½ tsp smoked paprika

1 Tbsp each of very finely chopped coriander leaves, mint leaves and basil leaves, no stems

Salt and finely ground black pepper to taste (not cracked pepper)

**Method**

Cook the dehusked mielies in boiling water for 10 minutes, and drain. When cooled a little, wrap them in foil to finish in the coals of the braai. (Or, boil them for longer until the kernels are tender.)

For the red butter, in a small bowl, beat 3 Tbsp butter with 1 Tbsp tomato puree, smoked paprika and a little salt and pepper, until it’s a smooth paste.

For the green butter, in a small bowl, beat 3 Tbsp butter with the finely chopped herbs and a little salt and pepper.

Smear on hot mielies. You might need a bib. **DM/TGIFood**

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