Corn is a snack in Indonesia. Grilled on the cob by streetside vendors, then swabbed with melted butter (shortening), your choice of salty or sweet.
You can also get corn in a cup at little snack stands at places like malls or airport food courts. This corn is off the cob and comes with different toppings, too.
Corn Salad
Rita Blake
1/2 c. green pepper
1/2 c. red pepper
1/2 c. celery
1/2 c. jicama
1/2 c. zucchini (Original recipe calls for sayote.)
1 carrot
3 green onions
1 c. corn
Dice all vegetables to the same size as a kernel of corn and mix together with dressing (below). If jicama is unavailable, substitute more of other ingredients.
Dressing:
1/2 c. mayonnaise
2 T. yogurt
2 T. vinegar
2 T. sugar
salt and pepper
Tex-Mex Roasted Corn
Carla Kehler
Use 12 - 18 ears of corn. Pull down husks for each ear of corn. Remove all silk. Replace husks and twist at the top.
Soak in water for 15 minutes.
Roast on grill or coals for 8 - 16 minutes.
Seasoned Butter:
1 stick butter, melted
1-2 tbsp. chopped cilantro
juice of one lime
dash of cayenne pepper
1/2 tsp.chili powder
1 tsp. cumin
Pull down husks and brush on seasoned butter with pastry brush before eating.
