BBQ beef short ribs with green apple salsa & fries
Spare ribs are great when slow-cooked in a sweet barbecue sauce, with a hint of bourbon and chipotle - serve with contrasting chunky relish
Yakitori corn pops
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 8-12 depending on the size of your cobs
Skip to ingredients
- 2 fresh corncobs, leaves and threads peeled away
- about 150ml good yakitori sauce(or see recipe in tip, below)
- 1 tbsp sunflower oil
- 8-12 wooden chopsticks or short skewers
- 3 tbsp toasted sesame seed
Nutrition: per serving (12)
- kcal55
- fat2g
- saturates0g
- carbs6g
- sugars2g
- fibre1g
- protein1g
- salt1.2glow
Method
step 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.
step 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.
