eCook Meal
Charred Corn & Cajun Ostrich Bites
with Danish-style feta & baby tomatoes
A Tex-Mex inspired salad with all the trimmings! Fresh green leaves are tossed with dots of charred corn, yummy fried beans, baby tomatoes and jalapeño pieces. Topped with butter-basted ostrich chunks and drizzled with a lime-flavoured sour cream. All garnished with creamy feta and fresh coriander.
Serving guide
Choose your portion size.
CORN ON THE COB
Place a pan (with a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a drizzle of oil. Fry until lightly charred, 3-4 minutes (turning as it colours). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and set aside.
FRIED BEANS
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the drained beans until warmed through, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with the remaining NOMU rub and a knob of butter. Remove from the pan. Season and set aside.
JUST BEFORE SERVING
Trim the ends off the charred cobs, and slice the kernels off the cob. To a salad bowl, add the halved tomatoes, the corn kernels, the chopped jalapeños, the fried beans, and the rinsed leaves. Add a drizzle of olive oil, season, and toss to combine. In a small bowl, combine the sour cream, the lime juice (to taste), and ½ the chopped coriander. Mix to combine, loosen with a splash of water until drizzling consistency, and season.
WOW!
Plate the charred corn salad, top with the Ostrich pieces, and drizzle over the sour cream. Crumble over the drained feta and garnish with the remaining coriander. Dig in, Chef!
CORN ON THE COB
Place a pan (with a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a drizzle of oil. Fry until lightly charred, 3-4 minutes (turning as it colours). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and set aside.
FRIED BEANS
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the drained beans until warmed through, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with the remaining NOMU rub and a knob of butter. Remove from the pan. Season and set aside.
JUST BEFORE SERVING
Trim the ends off the charred cobs, and slice the kernels off the cob. To a salad bowl, add the halved tomatoes, the corn kernels, the chopped jalapeños, the fried beans, and the rinsed leaves. Add a drizzle of olive oil, season, and toss to combine. In a small bowl, combine the sour cream, the lime juice (to taste), and ½ the chopped coriander. Mix to combine, loosen with a splash of water until drizzling consistency, and season.
WOW!
Plate the charred corn salad, top with the Ostrich pieces, and drizzle over the sour cream. Crumble over the drained feta and garnish with the remaining coriander. Dig in, Chef!
CORN ON THE COB
Place a pan (with a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a drizzle of oil. Fry until lightly charred, 4-5 minutes (turning as it colours). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and set aside.
FRIED BEANS
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the drained beans until warmed through, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). In the final minute, baste with the remaining NOMU rub and a knob of butter. Remove from the pan. Season and set aside.
JUST BEFORE SERVING
Trim the ends off the charred cobs, and slice the kernels off the cob. To a salad bowl, add the halved tomatoes, the corn kernels, the chopped jalapeños, the fried beans, and the rinsed leaves. Add a drizzle of olive oil, season, and toss to combine. In a small bowl, combine the sour cream, the lime juice (to taste), and ½ the chopped coriander. Mix to combine, loosen with a splash of water until drizzling consistency, and season.
WOW!
Plate the charred corn salad, top with the Ostrich pieces, and drizzle over the sour cream. Crumble over the drained feta and garnish with the remaining coriander. Dig in, Chef!
CORN ON THE COB
Place a pan (with a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a drizzle of oil. Fry until lightly charred, 4-5 minutes (turning as it colours). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and set aside.
FRIED BEANS
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the drained beans until warmed through, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
SEARED Ostrich
Return the pan to medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). In the final minute, baste with the remaining NOMU rub and a knob of butter. Remove from the pan. Season and set aside.
JUST BEFORE SERVING
Trim the ends off the charred cobs, and slice the kernels off the cob. To a salad bowl, add the halved tomatoes, the corn kernels, the chopped jalapeños, the fried beans, and the rinsed leaves. Add a drizzle of olive oil, season, and toss to combine. In a small bowl, combine the sour cream, the lime juice (to taste), and ½ the chopped coriander. Mix to combine, loosen with a splash of water until drizzling consistency, and season.
WOW!
Plate the charred corn salad, top with the Ostrich pieces, and drizzle over the sour cream. Crumble over the drained feta and garnish with the remaining coriander. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R169.19
for 4 servings · R42.30 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
-
Danish-style Feta needs 100 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 13% of packR12.50
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Sliced Pickled Jalapeños needs 40 gSliced Pickled Jalapeños 400 g 400 g at R59.99 · 10% of packR6.00
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Cannellini Beans needs 480 gCannellini Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Sour Cream needs 125 mlSour Cream 250 ml 250 ml at R36.99 · 50% of packR18.50
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
Not in the Woolies basket — source these elsewhere:
- Corn on the Cob
- NOMU Cajun Rub
- Lime Juice
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Charred Corn & Cajun Ostrich Bites?
The preparation time for Charred Corn & Cajun Ostrich Bites with Danish-style feta & baby tomatoes is between 25 and 45 minutes.
What is the total time required to make Charred Corn & Cajun Ostrich Bites with Danish-style feta & baby tomatoes?
The total time required to make Charred Corn & Cajun Ostrich Bites with Danish-style feta & baby tomatoes is between 35 and 55 minutes.
How many servings does Charred Corn & Cajun Ostrich Bites provide?
4 servings
What are the main ingredients in Charred Corn & Cajun Ostrich Bites?
Baby Tomato, Cannellini Beans, Corn On The Cob, Danish-syle Feta, Feta, Fresh Coriander, Green Leaves, Lime Juice, NOMU Cajun Rub, Ostrich, Pickled Jalapeño, Sour Cream
What is the nutritional information of Charred Corn & Cajun Ostrich Bites?
Calories: 555, Carbs: 48 grams, Fat: grams, Protein: 47 grams, Sugar: 13.2 grams, Salt: 1250 grams
How do I prepare Charred Corn & Cajun Ostrich Bites?
FRIED BEANS: Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the drained beans until warmed through, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. JUST BEFORE SERVING: Trim the ends off the charred cobs, and slice the kernels off the cob. To a salad bowl, add the halved tomatoes, the corn kernels, the chopped jalapeños, the fried beans, and the rinsed leaves. Add a drizzle of olive oil, season, and toss to combine. In a small bowl, combine the sour cream, the lime juice (to taste), and ½ the chopped coriander. Mix to combine, loosen with a splash of water until drizzling consistency, and season. WOW!: Plate the charred corn salad, top with the ostrich pieces, and drizzle over the sour cream. Crumble over the drained feta and garnish with the remaining coriander. Dig in, Chef! SEARED OSTRICH: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). In the final minute, baste with the remaining NOMU rub and a knob of butter. Remove from the pan. Season and set aside. CORN ON THE COB: Place a pan (with a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a drizzle of oil. Fry until lightly charred, 3-4 minutes (turning as it colours). In the final minute, baste with a knob of butter and ½ the NOMU rub. Remove from the pan and set aside.
What should be prepared from my kitchen to make Charred Corn & Cajun Ostrich Bites?
Baby Tomato, Cannellini Beans, Corn On The Cob, Danish-syle Feta, Feta, Fresh Coriander, Green Leaves, Lime Juice, NOMU Cajun Rub, Ostrich, Pickled Jalapeño, Sour Cream
How many calories does Charred Corn & Cajun Ostrich Bites have?
555 calories
How much fat content does Charred Corn & Cajun Ostrich Bites have?
grams