
Oriental Mini Sweetcorn Skewers
- Serves : 4
- Type : Side Dish
Ingredients
- 6 mini corn on the cob or 3 whole cobs, halved
- 3 tbsp hoisin sauce
- 3 tbsp rice wine vinegar or sake
- 3 tbsp tomato pure
- 2 tbsp dark soft brown sugar
- 15g fresh root ginger peeled and finely chopped
- 2 tbsp honey
- 2 tbsp soy sauce
- 4 spring onions finely sliced
- 2 red chillies deseeded and finely chopped
Method
-
Cook the corn in a large saucepan of boiling water for 5-6 minutes until tender, then drain and refresh under cold water.
-
Mix all the marinade ingredients together in a small bowl, reserving half the spring onions and chilli for garnish.
-
Divide the corn cobs between 3 skewers and brush evenly with the marinade.
-
Prepare and light the grill according to the instructions.
-
When ready, guests can cook the corn for 3-4 minutes on each side, turning carefully with tongs and basting with the remaining marinade until it is evenly cooked and slightly chargrilled.
-
Remove the corn from the grill and sprinkle with the reserved spring onion and chilli to serve.
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