Description
A flavorful twist on classic grilled corn, this Okonomiyaki Corn on the Cob combines smoky, juicy corn with tangy sauce, creamy mayo, and savory toppings for a street-food-inspired treat.
Ingredients
- Corn on the Cob: 4 ears, husked
- Okonomiyaki Sauce: 4 tablespoons
- Japanese Mayonnaise: 3 tablespoons
- Green Onions: 2 stalks, finely sliced
- Bonito Flakes: 2 tablespoons
- Furikake or Aonori: 1 tablespoon (optional)
- Neutral Oil: 1 tablespoon
Instructions
- Preheat your grill or grill pan to medium-high heat and lightly oil the grates or pan.
- Prepare toppings by slicing green onions and setting sauces ready.
- Brush each ear of corn with neutral oil to help it char evenly.
- Grill the corn for 8–10 minutes, turning every couple of minutes until lightly charred all over.
- While still hot, brush each cob generously with okonomiyaki sauce.
- Drizzle with Japanese mayo, then top with green onions, bonito flakes, and furikake if using.
- Serve immediately while hot and enjoy.
Notes
- Use squeeze bottles for precise mayo drizzle.
- Try adding togarashi or sesame seeds for extra flavor.
- Leftover corn can be sliced off and added to rice or salads.
Nutrition
- Serving Size: 1 ear
- Calories: 220
- Sugar: 5g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
Keywords: okonomiyaki corn, Japanese street food, grilled corn recipe, fusion corn, summer BBQ corn, umami corn on the cob