Description
This Okonomiyaki Corn on the Cob is a bold and delicious twist on grilled corn, topped with savory Japanese flavors and loaded with umami, creamy mayo, and dancing bonito flakes.
Ingredients
Scale
- 4 ears fresh corn on the cob
- 1/4 cup okonomiyaki sauce
- 1/4 cup Japanese mayonnaise
- 1/4 cup bonito flakes
- 2 tablespoons shredded or flaked nori
- 2 tablespoons chopped scallions
- 1 tablespoon vegetable oil
Instructions
- Preheat grill or grill pan over high heat.
- Brush corn with vegetable oil for even grilling.
- Grill corn for about 10 minutes, turning occasionally until charred and tender.
- Remove from grill and brush generously with okonomiyaki sauce while still hot.
- Drizzle with Japanese mayonnaise in zigzag patterns.
- Top with bonito flakes, shredded nori, and chopped scallions.
- Serve immediately while toppings are fresh and warm.
Notes
- Bonito flakes dance when placed on hot food—serve immediately for best effect.
- Substitute okonomiyaki sauce with a mix of Worcestershire, soy sauce, and ketchup.
- Use a squeeze bottle for cleaner mayo drizzles.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 220
- Sugar: 6g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
Keywords: okonomiyaki corn, Japanese street food, grilled corn recipe, umami corn, summer bbq side dish