Go Back

Teriyaki corn on the cob

Corn on the cob is an essential element at barbecues and garden parties. This Teriyaki corn on the cob is ideal for late Summer or Autumnal get-togethers  as the sweetcorn can be precooked and grilled for just a few minutes at the event. Perfect for picnics too!
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 sweetcorns corn on cobs
  • 1 tsp ground nut or vegetable oil
  • 1 tbsp Teriyaki sauce
  • Juice of ½ lime
  • ½ tsp chilli flakes optional

Method
 

  1. Cook the sweetcorn in boiling water for about 10-14 minutes. Drain and let it cool. Rest in the fridge until needed.
  2. Cut the sweetcorn in half.
  3. Mix the oil, Teriyaki sauce and lime juice. Add the chilli flakes, if used. Brush the sweetcorn with the marinade and put them on a plate. Rest until you’re ready to grill them (keep brushing them with the marinade).
  4. Heat your BBQ or griddle pan. Whet hot, add the cobs and cook until lightly charred while brushing them regularly with the leftover marinade.
  5. Serve warm or at room temperature, drizzled with lime juice.