When my friend and I were in Bali last year, we decided to eat some corn at the, uh, temple overlooking a some water and rocky beach. It was on our way back from the long walk and some picture taking. The corn was on the street alongside other street vendors. It was a winding path, meant to guide tourist in an orderly fashion, or to lure tourists with more food and drinks than was needed to walk a normal pathway. Either way, we spotted corn. And we both love corn, white, yellow, on the cob, off the cob. So we bought.
While most corn in the streets of Manila are either grilled or steamed, and that’s it, the Bali options were a lot. Sweet, salty, spicy or all of it, which was really cool. We opted to try all of it. But researching more, I discovered another flavor that can be added, sour. Yup, a squeeze of lemon in it.
This corn was actually already steamed, but I decided to grill it again to get that charred effect. I then melted butter with salt, sugar, and spices. Then squeezed some lemon into it. After grilling, I wiped the butter down with it.
Thought it looked really good, it was lacking the punch. I needed to double up on the salt, sugar and heat, and drizzle the lemon directly on the corn I think.
Though it reminded me a bit of the Bali grilled corn, I think the memory tastes way better in my head. Time to revamp the recipe 🙂
Bali Corn Slather Recipe
2 tablespoons butter
1 tablespoon sugar
2 pinches of salt
dried chili flakes, as needed
squeeze of lemon
Melt the butter then add the sugar, salt and chili flakes. Wipe on the hot grilled corn and squeeze lemon over it. Eat hot 🙂