Corn salad with braai ribs

By Drum Digital
19 April 2018

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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