Smoked Braai Mielies (Spiced Corn)

Begin by removing the husks and all silky threads from the corn (6 whole ears). Give them a quick rinse under cold water and pat them completely dry with a paper towel; dry corn helps the smoke penetrate the kernels rather than just steaming on the surface. Check that the ears are uniform in size so they cook at the same rate.

In a small mixing bowl, combine the softened butter (1 stick), peri-peri sauce (2 tsp), paprika (1 tsp), lemon zest (1 tsp), and a pinch of salt. Use a fork to mash the ingredients together until the color is a uniform vibrant orange and no streaks of plain butter remain. This compound butter can be made ahead of time to allow the spicy flavors to meld.

Preheat your smoker or grill to 275°F, using a mild fruit wood like apple or cherry for a sweet smoke profile that complements the natural sugars in the corn. Ensure your grates are scrubbed clean to prevent the corn from sticking. If using a charcoal grill, set it up for indirect cooking with the coals pushed to one side.

Place the bare corn ears directly on the smoker grates, spaced at least an inch apart to allow for airflow. Close the lid and smoke for 45 to 60 minutes. Every 20 minutes, use tongs to give the ears a quarter-turn; you are looking for the kernels to turn a deep golden yellow and show slight signs of shriveling, which indicates the sugars are concentrating.

If you prefer a classic 'braai' look with charred spots, move the corn to the hottest part of the grill or turn up your pellet grill for the final 5 minutes. Rotate them constantly over the direct heat until you see dark brown char marks on the kernels. Be careful not to go too long, or the corn will become tough and chewy.

Remove the hot corn from the smoker and immediately place it on a large serving platter. While the corn is steaming hot, use a knife or brush to generously slather each ear with the peri-peri butter mixture. The heat from the corn will melt the butter, allowing it to seep deep between the kernels for a messy, flavorful finish. Serve immediately while the butter is still dripping.