Jagung bakar (grilled corn)

Try this Indonesian-style grilled corn, also known as jagung bakar. The combination of freshly grilled corn basted with a chilli butter infused with palm sugar and kecap manis pairs perfectly with a squeeze of fresh lime juice.

Credit: Beyond Bali with Lara Lee

• serves

  4

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

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Beyond Bali With Lara Lee

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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

1. 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.
   
2. 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.
   
3. 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.

Stream free On Demand

Beyond Bali With Lara Lee

series • 

travel

PG

series • 

travel

PG