Okonomiyaki Corn on the Cob

 

Here's a fun, Japanese-inspired twist on summer grilling: 🌽 Okonomiyaki Corn on the Cob — a fusion of smoky grilled corn with the bold, umami-rich flavors of Osaka’s beloved street food!

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🍱 Okonomiyaki Corn on the Cob

📝 Ingredients:

For the corn:

• 4 ears of corn, husked

• 1 tbsp vegetable oil or melted butter (for grilling)

For the toppings:

• ¼ cup Japanese mayo (Kewpie preferred)

• 2 tbsp okonomiyaki sauce (or mix 1 tbsp Worcestershire, 1 tbsp ketchup, 1 tsp soy sauce, and ½ tsp sugar)

• 2 tbsp aonori (seaweed flakes) or finely chopped nori

• ¼ cup bonito flakes (katsuobushi)

• 2 tbsp pickled red ginger (optional)

• 2 tbsp green onions, finely chopped

• Toasted sesame seeds (optional)

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🔥 Instructions:

1. Grill the corn:
   Brush corn with oil or melted butter and grill over medium-high heat, turning occasionally, until nicely charred (8–10 minutes).

2. Brush with sauces:
   Remove from grill and immediately brush with a light layer of okonomiyaki sauce.

3. Drizzle with mayo:
   Use a squeeze bottle or spoon to drizzle Japanese mayo over the corn in zigzag fashion (like on okonomiyaki).

4. Top it off:
   Sprinkle with aonori/nori, bonito flakes (they’ll dance in the heat!), red pickled ginger, green onions, and sesame seeds.

5. Serve hot:
   Serve immediately with extra napkins—this is messy in the best way!

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🎌 Tips & Variations:

• Vegan version? Use vegan mayo and skip the bonito flakes.

• Add cheese: Sprinkle shredded cheese on hot corn before adding toppings for a creamy bonus.

• Pan-fry instead: If no grill, cook corn on a grill pan or roast in the oven at 220°C (425°F) until charred.