Name: Yakitori corn pops
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes 8-12 depending on the size of your cobs
Cuisine: Japanese
Ingredients: 2 fresh corn cobs, leaves and threads peeled away; about 150ml good yakitori sauce (or see recipe in tip, below); 1 tbsp sunflower oil; 8-12 wooden chopsticks or short skewers; 3 tbsp toasted sesame seed

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Yakitori corn pops

Yakitori corn pops

Sarah Cook

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Makes 8-12 depending on the size of your cobs

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.3 out of 5.3 ratingsRate

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Try a new way of serving sweetcorn - skewer slices of cob for a lolly effect, then serve with a Japanese sweet, sticky dipping sauce

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BBQ beef short ribs with green apple salsa & fries

A star rating of 4.7 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

2 fresh corn

cobs, leaves and threads peeled away
about 150ml good yakitori sauce

(or see recipe in tip, below)
1 tbsp sunflower oil
8-12 wooden chopsticks or short skewers
3 tbsp toasted sesame seed

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Nutrition: per serving (12)

kcal55
fat2g
saturates0g
carbs6g
sugars2g
fibre1g
protein1g
salt1.2g

low

Method

step 1

Put the corn cobs in a microwaveable dish with about 1cm water. Cover with cling film, poke a couple of holes through and microwave for 10 mins on High (we used a 750 watt microwave) until tender. When cool enough to handle, trim the rounded ends and cut the rest into 3-5cm chunks. Mix 1 tbsp yakitori sauce with the oil and brush all over the corn.
step 2

Heat a griddle pan or barbecue and sear the corn on all sides until starting to char. Lift into a bowl, add the remaining sauce and toss to coat. Add a stick to each – like a lollipop – then dip each corn pop into the sesame seeds to coat before eating.

RECIPE TIPS

HOMEMADE YAKITORI

Mix 1 tbsp cornflour with 1 tbsp sake to a paste. Put 2 more tbsp sake, 125ml light soy sauce, 4 tbsp mirin and 2 tsp golden caster sugar in a small saucepan, whisk in the cornflour and heat until the sugar has melted and sauce thickened, then cool before serving.

Recipe from Good Food magazine, June 2013

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A star rating of 4.3 out of 5.3 ratings

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