Classic coleslaw with tangy salad cream, great on top of a burger or on the side of a main dish, ideal for a BBQ.
Spicy, slow roasted corn on the cob, basted in peri peri butter, this is a perfect side that cooks itself.
Prep time: 45 minutes
- 8 Corn on the Cob
- 4 Tbsp Butter
- 2 Tbsp Peri Peri
- Melt the butter with the peri sauce.
- Coat the corn on the cob with the butter mixture and roast at 180 for 40 minutes turning once throughout and recoating the corn with butter, until evenly cooked and crispy, drizzle any remaining butter over the corn and serve.