A bowl of Mexican street corn topped with crema, cheese, sauce, and chopped green onions.

Tokyo Street Corn

Serves 51

Ingredients

32 ounces corn, frozen, no salt added
4 ounces salad oil
4 ounces Kikkoman® Sushi Sauce (Unagi Tare)
4 ounces sour cream
1 ounce sesame seeds
2 ounces green onions

Directions

Pre-Preparation Instructions

  1. Thaw corn in colander or perforated pan overnight.

Preparation Instructions

  1. Make sure corn is completely thawed and drained.
  2. Heat large flat top griddle or oven to approximately 375ºF.
  3. Add oil, spread to coat bottom of pan, add corn and sear, stirring occasionally until kernels caramelize to desired color.
  4. Transfer corn to 2½” hotel pan, sprinkle with cotija cheese if desired, drizzle Kikkoman® Sushi Sauce (Unagi Tare) across surface of corn, then squiggle sour cream in the opposite direction.

Serving Instructions

  1. Garnish with sesame seeds and minced green onions.
  2. Serve on hot bar or salad bar.

Recipe created by Healthy Kids Collaborative and Garland Independent School District.

TAGGED IN:

Vegetarian (94)Sides (55)Stove Top (111)K-12 (64)Sauces & Bases (157)
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Products in Recipe

A 5 lb 4 oz bottle of Kikkoman Sushi Sauce Unagi Tare with an image of eel sushi on the label.

Sushi Sauce

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