Grilled Corn: Mexico Vs Bali

Grilled corn or Jagung Bakar is one of Bali’s most common street foods that can be seen in almost every traditional market and beach side. It is a tasty treat, can be messy but that is just part of the charm. In Bali, the flavor tends to be on the spicy side, lathered in sweet spicy sambal and charred to perfection on a charcoal grill. On the other side of the world, Mexico has a similar street food called Elote. Flavor wise, Elote tends to be on the savory less spicy side of things. 
These are simple recipes for both versions, you can decide which one is the winner.


Jagung Bakar

  • 4 Corn on the Cob
  • 150 gr Melted Butter
  • 3 Tbsp. of Bottled Chili Sauce or Traditional Sambal
  • 1 Tbsp. of Tomato Ketchup
  • 1 Tbsp. Honey


Method:

  1. Mix 100 gr butter and condiments in a bowl, use the rest of butter to baste during grilling
  2. Grill corn on charcoal grill for best taste and char. Baste with butter.
  3. Baste generously with the spicy sauce, continue grilling until the sauce is caramelized and sticks to the corn
  4. Serve immediately




Elote

  • 4 Corn on the cob
  • 100 Gr Melted Butter
  • 6 Wedges of Lime
  • 100 Gr of Cotija Cheese or Parmesan Cheese
  • 100 gr Mayonnaise
  • Chili Flakes (optional)


Method:

  1. Grill corn on charcoal grill for best taste and char. Baste with melted butter
  2. Once corn is cooked, lather generously with mayonnaise and heavily sprinkle with cheese, add chili flakes as desired.
  3. Finish with a squeeze of lime
  4. Serve immediately




For superior Indonesian and Balinese food, visit Warung Damar opens 11.00 - 23.00









For amazing Mexican fare, Aribar serves great Tacos and Margaritas from 11.00 – 23.00



Comments

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