Oriental Mini Sweetcorn Skewers

  • Serves : 4
  • Type : Side Dish


  • 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


  1. Cook the corn in a large saucepan of boiling water for 5-6 minutes until tender, then drain and refresh under cold water.
  2. Mix all the marinade ingredients together in a small bowl, reserving half the spring onions and chilli for garnish.
  3. Divide the corn cobs between 3 skewers and brush evenly with the marinade.
  4. Prepare and light the grill according to the instructions.
  5. 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.
  6. Remove the corn from the grill and sprinkle with the reserved spring onion and chilli to serve.