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Masala Corn
Makan Tengah Hari • Malaysia
How to Make Masala Corn (Traditional & Healthy Version)
Masala Corn is a beloved street food snack in Malaysia, especially within the vibrant Indian-Malaysian community. Infused with aromatic spices and local herbs, this vegetarian dish highlights the multicultural tapestry of Malaysian cuisine. The blend of sweet corn, fiery cili padi (bird’s eye chili), zesty lime, and fresh coriander creates an irresistible burst of flavours that’s both comforting and exciting. In Malaysia, Masala Corn is often served at lunch as a light yet satisfying meal or as a nutritious side during festive gatherings. It’s commonly enjoyed at pasar malam (night markets) and family picnics, making it a nostalgic favourite. The use of local ingredients like lemongrass and pandan, and the adaptability of using santan (coconut milk) for extra creaminess, showcase its Malaysian roots. This health-conscious version celebrates wholesome ingredients while keeping calories in check, making it perfect for those who love Malaysian vegetarian recipes and are mindful of their health.
Bahan-bahan(untuk 1 medium bowl per serving)
- 2 cups Sweet corn kernels (Jagung manis, steamed or boiled)
- 1/4 cup Red onion (finely chopped)
- 1/4 cup Tomato (diced)
- 1 Lemongrass stalk (serai, finely minced)
- 2 tbsp Fresh coriander leaves (daun ketumbar, chopped)
- 1 Bird’s eye chili (cili padi, finely sliced) - pilihan
- 2 tsp Lime juice (jus limau nipis, fresh)
- 1 tsp Masala powder (home-blended or store-bought)
- 1/4 tsp Salt (to taste)
- 1 Pandan leaf (daun pandan, knotted (optional, for aroma)) - pilihan
- 1 tsp Olive oil (or sunflower oil)
Arahan
- 1
Steam or boil the sweet corn kernels until tender, about 10–12 minutes. Drain well.
12 minutes
Use fresh jagung manis for the sweetest flavour.
- 2
In a non-stick pan, heat olive oil over medium heat. Add lemongrass, pandan leaf, and onions. Sauté until fragrant and onions turn translucent.
3 minutes
Do not brown the onions; gentle sautéing releases sweetness.
- 3
Add the diced tomatoes and bird’s eye chili. Stir-fry for 2–3 minutes until tomatoes soften.
3 minutes
Adjust chili to your preferred spice level.
- 4
Add steamed corn to the pan. Sprinkle in masala powder and salt. Mix well to coat the corn evenly with spices.
2 minutes
Toss quickly to avoid overcooking the corn.
Kenapa hidangan ini sihat
This Masala Corn recipe is a healthy choice because it uses natural, minimally processed ingredients and incorporates local herbs that boost flavour without extra calories. Steaming the corn preserves nutrients, and the dish is low in saturated fat. Its high fibre content aids digestion and supports weight management, making it suitable for balanced Malaysian vegetarian diets.
Masala Corn is packed with nutrients, offering dietary fibre, vitamins A and C from corn and tomatoes, and antioxidants from fresh coriander and bird’s eye chili. The use of olive oil keeps the fat content heart-healthy, while lemongrass and pandan add beneficial phytonutrients. With minimal processed ingredients, this dish is ideal for calorie-conscious eaters seeking wholesome, plant-based protein and complex carbs.
Petua
- 💡Tip 1: Use fresh pandan and lemongrass for authentic Malaysian aroma.
- 💡Tip 2: Add a dash of roasted cumin powder for extra depth.
- 💡Tip 3: For a creamy twist, stir in a spoonful of light santan just before serving.
Penyimpanan & hidangan
Store leftover Masala Corn in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving, or enjoy cold as a salad.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 130.0 kcal |
