Jagung Rebus Mentega
Snek • Malaysia
How to Make Butter Boiled Corn (Traditional & Healthy Version)
Butter Boiled Corn is a beloved Malaysian snack, especially popular at pasar malam (night markets) and festive gatherings. This simple yet satisfying dish celebrates the sweetness of local jagung manis (sweet corn), gently boiled and tossed in creamy butter for a rich, aromatic treat. In Malaysia's multicultural cuisine, corn is enjoyed by Malays, Chinese, and Indians alike, often flavored with subtle hints of pandan or lemongrass for a uniquely local twist. The natural sweetness of Malaysian corn, paired with quality butter and a sprinkle of sea salt, creates a snack that is both comforting and refreshing. Butter Boiled Corn is ideal for those looking for a vegetarian-friendly snack that's quick to prepare and light on calories. Its popularity stems from the balance of flavors and textures, making it a great choice for healthy eating while honoring traditional Malaysian street food culture. Whether enjoyed during Hari Raya celebrations or simply as an afternoon snack, this dish brings together the essence of Malaysia's agricultural bounty and multicultural palate.
Bahan-bahan(untuk 1 cup cooked corn per person)
- 2 large cobs Jagung manis (sweet corn) (fresh, Malaysian variety preferred)
- 2 tablespoons Butter (unsalted, local brand)
- 1 leaf Pandan leaf (tied into a knot) - pilihan
- 1/2 teaspoon Sea salt (fine or flaky)
- 1 stalk Lemongrass (bruised) - pilihan
- 3 cups Water (for boiling)
- 1/4 teaspoon Black pepper (freshly ground) - pilihan
- 1 tablespoon Chopped parsley (optional garnish) - pilihan
- 1/4 teaspoon Chili flakes (optional for heat) - pilihan
Arahan
- 1
Remove husks and silk from jagung manis. Rinse the corn thoroughly under running water.
5 minutes
Use a soft brush to remove stubborn silk for a cleaner finish.
- 2
Fill a pot with water, add pandan leaf and bruised lemongrass. Bring to a boil to infuse flavors.
5 minutes
Add pandan and lemongrass early for maximum aroma.
- 3
Place corn cobs into boiling water. Cover and simmer for 12–15 minutes until kernels are tender.
15 minutes
Don’t overcook; tender kernels retain more nutrients.
- 4
Remove corn and slice kernels off the cob or serve whole. Drain excess water.
2 minutes
Let corn cool slightly for easier handling.
Kenapa hidangan ini sihat
Butter Boiled Corn is a nutritious snack that supports healthy eating goals. The recipe uses local Malaysian corn, rich in natural sugars and fiber, and unsalted butter to keep sodium levels in check. Optional herbs and spices add antioxidants without extra calories. The dish avoids deep-frying or heavy creams, making it lower in fat and calories compared to traditional street snacks. Perfect for calorie-conscious individuals and families.
Corn is naturally high in fiber, aiding digestion and promoting fullness. It provides vitamin C, B vitamins, and antioxidants such as lutein and zeaxanthin for eye health. Butter adds vitamin A and healthy fats in moderation, while pandan and lemongrass offer phytonutrients and a subtle aroma without calories. This vegetarian snack is cholesterol-free and low in sodium when prepared with minimal salt, making it suitable for most diets.
Petua
- 💡Tip 1: Use fresh jagung manis for the sweetest flavor.
- 💡Tip 2: Add pandan and lemongrass to boiling water for authentic aroma.
- 💡Tip 3: Serve immediately after tossing with butter for best texture.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stove, adding a splash of water to maintain moisture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 140.0 kcal |
| Protein | 3.4 g |
| Karbohidrat | 19.0 g |
| Jumlah Lemak | 4.5 g |
| Serat | 2.2 g |
| Gula | 6.8 g |
| Zat Besi | 0.5 mg |
| Kalsium | 7.0 mg |
| Natrium | 35.0 mg |
| Kalium | 250.0 mg |
| Kolesterol | 12.0 mg |
| Vitamin A | 120.0 IU |
| Vitamin C | 6.0 mg |
| Magnesium | 35.0 mg |
| Zinc | 0.7 mg |
| Phosphorus | 90.0 mg |
| Vitamin D | 0.2 IU |
| Vitamin B1 (Thiamine) | 0.2 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Vitamin B3 (Niacin) | 1.7 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 µg |
| Folate | 42.0 µg |
