Yakitori corn pops

Prep: 15 mins Cook: 20 mins


Makes 8-12 depending on the size of your cobs
Try a new way of serving sweetcorn - skewer slices of cob for a lolly effect, then serve with a Japanese sweet, sticky dipping sauce

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving (12)

  • kcal55
  • fat2g
  • saturates0g
  • carbs6g
  • sugars2g
  • fibre1g
  • protein1g
  • salt1.2g
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  • 2 fresh corn cobs, leaves and threads peeled away
  • about 150ml good yakitori sauce (or see recipe in tip, below)
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 8-12 wooden chopsticks or short skewers
  • 3 tbsp toasted sesame seed


  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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