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

• Cooking Time Prep 15 mins
  Cook 20 mins
• Skill Level Easy
• Servings Makes 8-12 depending on the size of your cobs

Nutrition per serving

• Kcalories

  55

• Protein

  1g

• Carbs

  6g

• Fat

  2g

• Saturates

  0g

• Fibre

  1g

• Sugar

  2g

• Salt

  1.2g

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

Directions

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.

Categories: All Christmas, Vegetables