JASUKE: ja (jagung, aka sweetcorn), su (susu, aka milk), ke (keju, aka cheese).
This very simple starter is a popular street food in Indonesia. Made with just 4 ingredients, it comes together very quickly and is easy to make and eat. The sweetness of corn and condensed milk, and the saltiness of cheese, balance each other beautifully — surprisingly a very tasty dish.
When I was growing up in Pune, India, corn was something we associated with the rainy season, where corn sellers would roast the corn on a coal fire, fanning it to cook quickly, and at the same time sending the fragrance of roasting corn into the air, drawing more people to come buy their wares 😊. Then the roasted corn was rubbed with half a lime dipped in red chilli and salt — oh, mouthwatering, I can literally taste the tangy, spicy corn. Much later came the association of corn with the very popular sweetcorn soup 😊
Ingredients & method
1 sweet corn (boiled, kernels removed — I got about 225 gms of corn).
- While still hot, add 1 tbsp of butter (I used salted butter), ¼ tsp salt, and about ¼ cup of condensed milk. Mix well.
- Arrange in shot glasses.
- Top generously with grated cheese and a dollop of chilli sauce.
- Can be served chilled or at room temperature.