Hoisin Corn Cobbs with Shichimi Pepper by Ching He Huang
Lee Kum Kee

Hoisin Corn Cobbs with Shichimi Pepper by Ching He Huang

Serves 2
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This is a simple yet delicious BBQ dish. The trick is to pre-parboil the corn so they are just tender. Then coat them in sweet and umami Lee Kum Kee’s Hoisin sauce for a sweet aroma. Brush with butter or oil and grill until charred and sticky and then dust with some chilli flakes. This is the perfect accompaniment to your BBQ dishes.

Ingredients

4 Corn cobbs, sliced to 1/3 thirds, washed
50g Butter, melted or rapeseed oil

Marinade

GARNISH

Few Sprinkles of Shichimi Pepper

Method

1 Prepare the Corn Cobbs by slicing them into thirds. Par-boil them for 1 minute. Remove and plunge in cold water. Drain and pat dry. Skewer with pre-soaked wooden BBQ skewers.
2 Dip a cooking brush into the Lee Kum Kee Hoisin Sauce and brush over the corn cobs. Brush over melted butter.
3 Heat the grill to medium heat. Place them on top and grill for 1-2 minutes, keep turning so they don’t get burned. Once charred and sticky, remove them from the grill.
4 Place on a serving plate and gently sprinkle each one with some Shichimi chilli flakes.
PREP TIME: 15 MINUTES | COOK TIME: 5 MINUTES
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