Entrees

Sweet corn with black pepper sauce

Name: Sweet corn with black pepper sauce recipe
Yield: 4
Ingredients: 2 corn cobs, halved lengthways, cut into quarters; 20.00 ml vegetable oil; 1 small onion, halved, thinly sliced; 1 long red chilli, thickly sliced; 2 garlic cloves, thickly sliced; 30.00 ml black pepper sauce; 2 tsp oyster sauce; 1 tsp soy sauce; 1/2 tsp caster sugar; Furikake (Japanese rice seasoning, from Asian grocers), to sprinkle, plus extra to serve

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by Sam Young

SAM YOUNG, CHEF

Nov 20, 2023

This sweet and spicy corn is perfect for nibbles with drinks – truly an amazing dish! Use any remaining sauce in a beef, chicken or tofu stir-fry for an easy midweek dinner.

2 corn cobs, halved lengthways, cut into quarters
1 tbs vegetable oil
1 small onion, halved, thinly sliced
1 long red chilli, thickly sliced
2 garlic cloves, thickly sliced
1 1/2 tbs Lee Kum Kee black pepper sauce
2 tsp oyster sauce
1 tsp soy sauce
1/2 tsp caster sugar
Furikake (Japanese rice seasoning, from Asian grocers), to sprinkle, plus extra to serve

Method

1.

Steam corn in a steamer set over a pan of boiling water for 4 minutes. Meanwhile, heat oil in a large frypan over medium-high heat. Cook onion, chilli and garlic, stirring occasionally, for 5 minutes or until softened. Add pepper sauce, 1 tbs freshly ground black pepper, oyster sauce, soy sauce, sugar, a pinch of salt flakes and 3/4 cup (180ml) water. Cook, stirring occasionally, for 5 minutes. Transfer to a blender (reserving pan). Whiz until almost smooth. Strain into a bowl. Discard solids.
2.

Place corn in reserved pan with 1/3 cup (80ml) sauce. Stir-fry for 1-2 minutes until well coated and heated through. Arrange on a serving plate. Sprinkle with furikake. Serve with extra furikake alongside.

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