By Keith Abela – Prep /cook time: 45min – Serves: 4 (as a side)
Ingredients
for the corn
4 cobs of corn,precooked
2 tbsp salted butter, melted
1 tbsp hoisin sauce
10g brown sugar
1 tbsp potato starch
1 tbsp sesame seeds
for the garnish
80g finely chopped cucumber
50g finely chopped shallots
3 sheets of nori
2 tbsp Korean / Japanese mayonnaise 2 tbsp crispy onions
3 sprigs fresh coriander
Method
Place all the ingredients for the corn in a bowl and mix really well and reserve. Marinate the corn with the paste ensuring all the little nooks get coated.
Cook the corn under a grill on high temperature for 5 minutes ‘each side’ or till caramelised. Chop the nori sheets into match-sticks and reserve.
Place the glazed corn on your serving dish and cover with mayonnaise and top with the chopped cucumber and shallots.
Garnish with the nori, coriander leaves and crispy onions.
