Ingredients – Sweetcorn

300 g Sweetcorn riblets
2 Tbsp Olive oil 
2 Tbsp Seven Colours Grill Seasoning™
1 handful fresh Parsley, finely chopped

Method – Sweetcorn

1. Drizzle the riblets with the olive oil, then season with the Seven Colours Grill Seasoning™.
2. Braai over medium coals until cooked through and charred.
Tip: best served with Chermoula Sauce

Ingredients – Chermoula Sauce

½ punnet fresh Mint, chopped 
1 punnet fresh Parsley, finely chopped 
½ cup Olive oil 
60 ml Lemon juice
1 Tbsp Seven Colours Grill Seasoning™
2 Tbsp Paprika 
2 Tbsp dried Chilli flakes

Method – Chermoula Sauce

1. Place all ingredients in a bowl and mix until well combined.
2. Garnish with Parsley