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Panko Crusted Grilled Corn

Jamie Geller - Grilled Corn Yakitori_rev

This easy grilled corn side can be made outside or in the broiler of your oven.  Make sure to get your kids involved! It's a super fun recipe for them to take part in, they love to roll and dip.

As an Asian take on grilled Mexican corn, we're using a sriracha mayo instead of cayenne pepper to tame some of the spiciness.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • ½ cup Kikkoman® Soy Sauce with Lime6 ears of corn, sliced into 1-inch rounds½ cup Kikkoman® Sriracha Mayo, plus more for serving2 cups Kikkoman® Panko Bread Crumbs Lime wedges


  1. Pour soy sauce with lime into a resealable plastic bag. Add corn and seal bag. Marinate at room temperature for 30 minutes or in the fridge, up to 24 hours.
  2. Heat a grill to 375°F (medium heat). Place corn on hot grill and cook for 3 minutes per side, keeping grill covered. (No grill? Broil corn for five minutes per side.)
  3. Pour sriracha mayo into a medium bowl. Place panko bread crumbs into a shallow dish.
  4. Remove corn from the grill. Insert a skewer each in each corn round, then brush with sriracha mayo. Roll sauced corn in panko bread crumbs.
  5. Serve with fresh limes and additional sriracha mayo.