The marinade for these sweetcorn skewers turned out so delicious that I have already decided to use it for other BBQ dishes, as well! My husband said it would be great for chicken – and I have to say I agree. It has just the right amount of spiciness, without being too overwhelming, and for those of us who enjoy oriental flavors this marinade tastes wonderfully authentic.
It’s easy to adjust the spiciness by adding more (or less) root ginger and chili. You could, of course, omit either of them if you’re not a fan. I guarantee you’re still going to end up with the tastiest corn skewers you’ve ever had!
Ingredients
6 mini corn on the cob
3 tbsp tomato purée
2 tbsp Domino dark brown sugar
3 tbsp hoisin sauce
3 tbsp rice wine vinegar
fresh root ginger, peeled and finely chopped
2 tbsp honey
2 tbsp Kikkoman low-sodium soy sauce
4 spring onions, finely sliced
2 red chilies, deseeded and finely chopped
Instructions:
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 chili to serve.
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Quick tip: Try the marinade for your other favorite BBQ dishes as well!