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Corn On the Cob
Makan Tengah Hari • Malaysia
How to Make Corn On the Cob (Traditional & Healthy Version)
Corn on the Cob, or 'Jagung Rebus' as it is fondly called in Malaysia, is a beloved snack and lunch item enjoyed across the country. This dish holds a special place in the hearts of Malaysians, from bustling city streets to night markets (pasar malam) where the comforting aroma of steamed or grilled corn wafts through the air. The Malaysian version often features a delightful twist by incorporating local flavors such as pandan leaves for aroma, a touch of santan (coconut milk) for creaminess, and a sprinkle of sea salt to enhance its natural sweetness. Corn on the Cob is not only a tasty treat but also a symbol of Malaysia’s multicultural food heritage. Whether enjoyed as a midday snack or a side during lunch, its simple yet satisfying taste appeals to both young and old. The incorporation of ingredients like lemongrass and pandan adds a uniquely Malaysian dimension, making it a healthier and more aromatic alternative to standard buttered versions. With its vibrant golden kernels and subtle coconut aroma, this dish is a nourishing, vegetarian-friendly option that fits perfectly into a balanced Malaysian lunch.
Bahan-bahan(untuk 1 whole cob per serving)
- 2 whole Fresh corn on the cob (Jagung segar)
- 2 leaves Pandan leaves (Daun pandan, knotted)
- 1/3 cup Santan (coconut milk) (Light coconut milk for lower calories)
- 1 stalk Lemongrass stalk (Slightly bruised) - pilihan
- 1/2 tsp Sea salt (Garam laut)
- 1/4 tsp Black pepper (Freshly ground) - pilihan
- 1 tsp Olive oil (For brushing (optional)) - pilihan
- 1 tbsp Chopped coriander (Daun ketumbar (for garnish)) - pilihan
Arahan
- 1
Remove the husks and silk from the corn. Rinse thoroughly under running water.
5 minutes
Use a vegetable brush to remove all silk for best texture.
- 2
Fill a large pot with water. Add pandan leaves, lemongrass stalk, and sea salt. Bring to a boil.
5 minutes
Knotted pandan leaves intensify the aroma.
- 3
Add corn cobs to the boiling water. Cover and simmer for 10-12 minutes until kernels are tender.
12 minutes
Simmer gently to avoid toughening the kernels.
- 4
Drain the corn. While still hot, brush each cob lightly with santan (coconut milk) and a touch of olive oil (if using).
3 minutes
Brushing while hot helps flavors absorb better.
Kenapa hidangan ini sihat
This Malaysian Corn on the Cob is a healthy lunch choice because it uses minimal oil and incorporates natural aromatics instead of heavy butter. The addition of pandan and lemongrass boosts flavor without extra calories, and coconut milk offers good fats in moderation. It's a filling, vegetarian dish that supports weight management and balanced nutrition.
Corn is naturally rich in dietary fiber, vitamin C, and B vitamins, making it a nutritious grain for energy and digestion. Santan (coconut milk) adds healthy fats and a creamy texture, while coriander and lemongrass provide antioxidants and essential minerals. This dish is low in saturated fat and cholesterol, supports heart health, and offers a moderate amount of plant-based protein and complex carbohydrates.
Petua
- 💡Tip 1: Choose corn with bright green husks and plump kernels for best flavor.
- 💡Tip 2: Add extra pandan leaves for more intense aroma.
- 💡Tip 3: Grill briefly after boiling for charred flavor without added fat.
Penyimpanan & hidangan
Store leftover cooked corn in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or microwaving with a splash of water to retain moisture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 110.0 kcal |
