Fire-Kissed Corn and Ground Beef Wors Bites

Combine salt, black pepper, paprika, cumin, and cayenne in a small bowl. Set aside 1 teaspoon of this braai rub for the corn — the rest seasons the ground beef wors mixture.

In a large bowl, combine ground beef and ground sausage. Add diced onion, minced garlic, and the full braai spice blend (minus the 1 tsp reserved). Work the mixture with clean hands until fully incorporated and slightly tacky, about 2 minutes.

Divide the wors mixture into 12 equal portions, about 50g each. Roll each portion into a compact ball, then flatten slightly into a thick disk shape, roughly 5cm wide and 2cm tall.

Heat 1 tbsp olive oil in a large cast-iron skillet over high heat until the oil shimmers and wisps of smoke appear, about 2 minutes.

Add corn kernels in a single layer — do not stir for 2 minutes to allow charring on the bottom. Toss, then leave undisturbed another 2 minutes until deeply golden with charred spots. Add diced bell pepper and cook 1 minute more.

Sprinkle the reserved 1 tsp braai rub, additional paprika, and cayenne over the corn. Toss to coat evenly. Remove from heat and set aside.

Heat remaining 2 tbsp olive oil in the same cast-iron skillet over medium-high heat until shimmering. Working in batches if needed, place wors bites in the pan without crowding.

Sear undisturbed for 3 minutes until a dark crust forms on the bottom. Flip each bite carefully with tongs and cook another 3 minutes. Ground beef should reach an internal temperature of 71°C throughout with no pink remaining.

Transfer wors bites to a wire rack set over a baking sheet. Rest for 3 minutes — this allows juices to redistribute for a tender bite.

Arrange wors bites on a warm platter. Spoon fire-kissed corn alongside or over the top. Garnish with roughly chopped cilantro and serve with lime wedges on the side.