Serves: 4 or 8 - Time:
Corn cobs are given a little Eastern oomph. They are char-grilled (in summer you can do this on the barbecue if you like) and coated in two flavoured mayonnaises; wasabi and togarashi spice. The cobs are then dusted in black and white sesame seeds. You can find wasabi paste and togarashi powder in most supermarkets now. I prefer to use homemade mayo but a good shop-bought will do too.
- 4 corn on the cob, halved
- 10 tablespoons mayonnaise
- 1 tablespoon wasabi paste
- 1 teaspoon togarashi powder
- 2 tablespoons black sesame seeds
- 2 tablespoons white sesame seeds
- Bring a large saucepan of water to the boil. Carefully lower in the corn and bring to the boil. Cook for about 15-20 minutes until the corn is tender. Drain and pat dry.
- While the corn is cooking make the flavoured mayonnaises. Put 5 tablespoons mayonnaise in a bowl and mix in the wasabi paste. Put the remaining 5 tablespoons in another bowl and stir in the togarashi powder.
- Heat a griddle until it is white hot. Lay the cobs across the ridges and char-grill for about 8 minutes, turning the corn over every minute or so. Remove from the heat. Using a little corn skewer to help you (or a fork), take each cob and spread four with the wasabi mayonnaise. Dust with the black sesame seeds. Take the remaining four cobs and spread with the togarashi mayonnaise. Dust these with the white sesame seeds. Serve as soon as possible.