- serves 4 people
- preparation 5 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 4 corn cobs
- Sunflower oil, for the corn
- Sea salt, to taste
- 2 limes, halved
For the chilli butter
- 40 g butter, softened
- ½ long red chilli, finely chopped
- 1-2 tsp palm sugar (or brown sugar)
- ½ tsp salt
- ½ tsp kecap manis
Instructions
- Remove the husks and threads from the corn cobs. In a small bowl, combine all the ingredients for the chilli butter in a small bowl and set aside.
- Heat a barbecue or chargrill pan over high heat. Rub the corn with oil and sprinkle with salt, then grill, turning every 2-3 minutes, or until the corn is cooked through and lightly charred. Once the corn begins to char, use a pastry brush to baste the corn with the prepared chilli butter.
- Remove the corn to a large serving platter and brush with more butter. Sprinkle with salt, squeeze over some lime juice and serve.
Watch how to make this recipe on Episode 6 of Beyond Bali with Lara Lee.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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