YAKITORI CORN POPS

Yakitori corn pops image

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

Provided by Sarah Cook

Time 35m

Yield Makes 8-12 depending on the size of your cobs

Number Of Ingredients 5

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

Steps:

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.
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.

Nutrition Facts : Calories 55 calories, Fat 2 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 1.2 milligram of sodium