GRILLED SWEET CHILLI CORN JAGUNG BAKAR

Blackened grilled corn basted with a sweet and salty chilli butter is an irresistible combination. I first tried it after leaving a beach party in the early hours of the morning in Canggu, Bali. Street-food vendors fill the lane leading to the beach, ready for all those in search of the equivalent of a kebab after a night of dancing. This corn-on-the-cob certainly hit the spot. It takes only minutes to whip up, but it’s truly satisfying. It’s best eaten straight off the grill, served as a snack on its own, or as a side with a stir-fry, roast or fried rice. Origin Popular all over Indonesia Chilli heat Mild

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Step 1

Pull back the outer husks of the corn and remove any threads. Combine all the ingredients for the chilli butter in a small bowl and set aside.

Step 2

Heat a griddle or large frying pan over a high heat or light a barbecue. Rub the corn with oil and salt and cook on the hot griddle or pan or over hot coals. As it is cooking, turn the corn every 2–3 minutes so that it chars all over. Alternatively, if you have a blowtorch, char the corn by placing it on a baking tray and letting the kernels turn black as you rotate the blowtorch around the cob.

Step 3

Once the corn is sufficiently charred, baste with the soft chilli butter using a pastry brush. Remove the corn from the heat and baste again with more of the chilli butter. Transfer to a serving platter and baste with chilli butter once more, sprinkle with a final pinch of salt and squeeze over a generous amount of lime juice.