Asinan Jagung Bakar - Grilled Corn Pickle

Author: Anita Jacobson

Categories: Side Dish Snack

Cuisines: Indonesian

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 4

Ingredients

• Pickling Juice
• 10 dried red chilies, seeded
• 3 tablespoon dried shrimp (Indonesian: ebi)
• 80 gram palm sugar (Indonesian: gula Jawa)
• 70 gram sugar
• 1 tablespoon salt
• 4 cup water
• 6 tablespoon white vinegar
• Vegetables/Fruits
• 2 tablespoon butter
• 4 medium sized fresh corn
• 1 cup thinly sliced radish
• 1/2 cup roughly chopped cilantro

Instructions

• Pickling juice
  1. Ground red chilies and dried shrimp in a food processor. Transfer to a sauce pot along with palm sugar, sugar, salt, and water. Bring to a boil, then simmer for 5 minutes and turn off the heat.
  2. Add white vinegar to the pot and stir. Give it a taste test, adjust salt/sugar as needed. Chill the pickling solution.
• Vegetables/Fruits
  1. Melt butter in a grilled pan over medium high heat. Add the 4 corns into the hot skillet and grill until thoroughly cooked. Set the corn aside to cool, and when they are cool enough to handle, cut off the kernels.
  2. Place corn kernels, sliced radish, and chopped cilantro in a mixing bowl. Pour the chilled pickling solution. There should be enough solution to top the vegetables/fruits mixture by an inch. If you have extra pickling juice, feel free to add more vegetables/fruits. Serve chilled.