2 x 425g packet corn cobbettes
1 tablespoon olive oil
18 x 15cm bamboo skewers
2 tablespoons sesame seeds, toasted
½ cup tomato sauce
2 tablespoons soy sauce
1 tablespoon brown sugar, firmly packed
1 tablespoon mirin
1 teaspoon garlic powder
To make sauce, place all ingredients in a medium saucepan. Stir well. Bring to boil. Gently boil, stirring occasionally, for about 5 minutes, or until slightly thickened. Remove from heat. Stir in 1 tablespoon water. (Makes ¾ cup.)
Toss corn in oil to coat all over. Season with salt and pepper.
Heat an oiled, large, grill plate over a high heat. Add corn. Cook, turning occasionally for about 10 minutes, or until charred and tender. Remove.
To serve, insert skewers into corn cobs. Place on a platter. Drizzle with sauce. Sprinkle with sesame seeds.
TIP! Sauce can be made up to two days ahead. Keep, covered, in the fridge.