Sweet ears of corn develop dark, roasted patches and get a fresh, spicy topping of sambal matah. Toasted coconut adds a crunchy accent; extra lime brightens the whole dish.
Sambal matah is a raw sambal associated with Bali. Its base often consists of finely chopped shallot, lemongrass, chili, lime and oil; the exact ingredients vary from cook to cook and household to household. In this recipe, the combination stays fresh and uncooked, so the shallot remains crisp and the lemongrass keeps its citrusy aroma. The sambal gets no extra ingredients that would overpower the corn: the sweet kernels and the spicy, tangy topping complement each other.
Roasting gives corn more flavor than briefly boiling it. In a hot oven or on a grill, the kernels darken in spots and develop a lightly charred, sweet flavor. Turn the cobs as they roast so they color evenly without drying out. Fresh corn is widely available in the Netherlands, especially in late summer. You can still cook the cobs out of season; allow a little less time for smaller ones and check their color and doneness.
Slice the lemongrass very finely: the firm stalk won’t soften during the short cooking time, and larger pieces are tough. Use only the tender, pale-colored lower part. Remove the chili’s seeds and membranes for a milder sambal, or leave them in for more heat. A lime leaf adds extra fragrance, but isn’t essential. If you don’t have coconut oil, a neutral oil works; the sambal will have a slightly less distinctive flavor. Choose unsweetened coconut flakes so the topping stays savory and toasted.
Toast the coconut separately in a dry frying pan. It adds a crunchy contrast to the juicy corn and soft, raw sambal. Keep an eye on it and stir regularly: small flakes brown quickly. Sprinkle the coconut over the corn just before serving so it stays crisp. An extra squeeze of lime juice at the end balances the sweetness of the kernels and the oil.
Serve the cobs as a side with rice, grilled tofu or a meal featuring other Indonesian-inspired dishes. You can also cut them into pieces and arrange them on a platter to make them easier to share. Store leftover corn and sambal separately, covered, in the fridge and use within two days; the raw sambal tastes best fresh. Heat the corn through, then add the cold sambal and coconut.
Preheat the oven to 220 °C (200 °C fan), or heat a grill pan or barbecue. Brush the corn cobs with the neutral oil and sprinkle with ½ teaspoon salt.
Roast the corn in the oven for 18–22 minutes, turning the cobs halfway through, until the kernels are tender and darkened in places. On a hot grill, this takes about 10–14 minutes; turn the cobs regularly.
Meanwhile, toast the coconut flakes in a dry frying pan over medium heat. Stir constantly and remove them from the pan as soon as they’re golden brown.
Combine the shallot, lemongrass, chili, lime zest and, if using, the finely sliced lime leaf in a bowl. Add the coconut oil, the juice of half a lime and a pinch of salt. Mix and taste; add more lime juice or salt as desired.
Arrange the roasted corn cobs on a platter and spoon the sambal matah over them. Sprinkle with the toasted coconut and serve with the remaining lime, cut into wedges.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.