How to make this sweet and salty Indonesian street food favourite, Jasuke, or sweet corn with butter, condensed milk and cheese.

Jasuke is the short form or Jagung Susu Keju, literally translated as:

Jagung = Corn
Susu = Milk
Keju = Cheese

When I first made this I was sceptical, but after trying it, I totally get it! This is a sweet, creamy snack, cut with the saltiness of the cheese and butter.

This is such a straightforwardly easy snack to whip up, that it’s been my go-to anytime I have that odd can of corn lying around.

Type of Corn to Use for Jasuke?

I like using canned corn for the sake of convenience! To use canned corn, I like to drain it and rinse it first to get rid of the preserving liquid. I like to warm it up in the microwave before adding the cheese, milk and butter.

You can also use fresh corn too, of course. It’s best to cut off the corn off the cob prior to cooking. Steam or boil the corn until it softens.

Type of Cheese to Use for Jasuke?

Cheddar cheese is the standard cheese to use, but to add some nice cheese pulling effect, add mozzarella to the mix!

That said, any easy melting cheese will work for this. I’ve attempted this with some leftover parmesan cheese with good results!

Can I Use Milk in place of Condensed Milk?

Not really! Condensed milk is a deliciously creamy, rich, thick sweetened milk. The experience and texture is different. You can attempt to use plain milk, and add sugar. It’s actually not bad, but it missed out on the richness of condensed milk.