📸 Image coming soon for Grilled Corn On the Cob
Grilled Corn On the Cob
Makan Tengah Hari • Malaysia
How to Make Grilled Corn On the Cob (Traditional & Healthy Version)
Grilled Corn On the Cob, known locally as Jagung Bakar, is a beloved street food found throughout Malaysia. This simple yet delightful dish is a staple at pasar malam (night markets), where the aroma of smoky, charred corn fills the air. Malaysian-style grilled corn features an exciting blend of flavors from multicultural influences, often brushed with a mix of aromatic coconut oil, spices, and sometimes a dash of sambal for a spicy twist. The dish is naturally vegetarian and highlights the freshness of local ingredients like pandan leaves and lemongrass, which add a unique fragrance and depth. Jagung Bakar is enjoyed by Malaysians of all backgrounds and is perfect for lunch or light snacking. Its origins trace back to rural communities, where corn is harvested fresh and grilled over open flames, creating a crispy exterior and juicy interior. The natural sweetness of Malaysian corn, enhanced by local spices, makes it a crowd-pleaser. Grilled Corn On the Cob is not only tasty, but also a health-conscious choice, providing vital nutrients and energy without excess calories or fat. This recipe captures the authentic Malaysian flavor, making it a great addition to any balanced meal.
Bahan-bahan(untuk 1 whole corn cob per serving)
- 2 ears Fresh corn on the cob (Jagung)
- 2 tablespoons Coconut oil (Minyak kelapa)
- 1/2 teaspoon Salt (Garam)
- 1/4 teaspoon Ground black pepper (Lada hitam)
- 1 tablespoon Chopped lemongrass (Serai) - pilihan
- 1 tablespoon Finely sliced pandan leaf (Daun pandan) - pilihan
- 1/4 teaspoon Chili powder (Serbuk cili) - pilihan
- 2 wedges Lime wedges (Limau)
- 1 tablespoon Sambal (Optional for spice) - pilihan
- 1 teaspoon Honey (Madu (optional for sweetness)) - pilihan
Arahan
- 1
Remove husks and silk from each corn cob. Rinse well under running water.
5 minutes
Use a soft brush to remove all silk for smoother eating.
- 2
Preheat your grill or barbecue to medium-high heat. If using a charcoal grill, allow coals to turn grey for even cooking.
5 minutes
Grilling over charcoal gives the most authentic Malaysian flavor.
- 3
Mix coconut oil, salt, black pepper, chopped lemongrass, and pandan leaf in a small bowl.
3 minutes
Use a pestle and mortar to better blend the flavors.
- 4
Brush the flavored oil mixture generously over each corn cob.
2 minutes
Brush evenly for consistent taste and to prevent drying out.
Kenapa hidangan ini sihat
Grilled Corn On the Cob is an ideal healthy recipe because it uses whole, natural ingredients and relies on grilling rather than deep-frying. The use of coconut oil, lemongrass, and pandan introduces beneficial plant compounds without excessive calories. Vegetarian and adaptable for vegan diets, it offers filling fiber and energy for lunch without processed additives or high fat content.
Corn is a great source of dietary fiber, complex carbohydrates, and essential vitamins like B-complex, vitamin A, and antioxidants. Coconut oil contains healthy fats that support metabolism, while lemongrass and pandan add phytonutrients and minerals. This dish is naturally low in saturated fat and cholesterol, making it suitable for most diets. The addition of lime provides vitamin C, and using minimal oil keeps the calorie count reasonable.
Petua
- 💡Tip 1: Use young, sweet corn for the juiciest results.
- 💡Tip 2: Charcoal grilling enhances smoky aroma and authentic flavor.
- 💡Tip 3: Brush with oil mixture while grilling to keep kernels moist and flavorful.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the grill or microwave before serving. Avoid freezing, as texture may change.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 120.0 kcal |
