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Yakitori corn pops

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

  • Prep: 15 mins
    Cook: 20 mins
  • Makes 8-12 depending on the size of your cobs
  • Easy
  • Makes 8-12 depending on the size of your cobs
  • Easy
  • Calories 55
  • Carbohydrates 6
  • Saturated Fat 0
  • Sugar 2
  • Protein 1
  • Fat 2
  • Fibre 1
  • Salt 1.2

Nutrition per serving

  • Calories 55
  • Carbohydrates 6
  • Saturated Fat 0
  • Sugar 2
  • Protein 1
  • Fat 2
  • Fibre 1
  • Salt 1.2

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 seeds

Tip

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.

Method

  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.

  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.

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