Trinidadian Boiled Corn (Print Version)

# Ingredients:

01 - 5 ears corn, shucked and halved.
02 - 2 (13.5 oz) cans full-fat coconut milk.
03 - 1 cup water.
04 - 1 tablespoon salted butter.
05 - 6 cloves garlic, minced.
06 - Leaves from 8 stems thyme.
07 - 2 culantro leaves or 4 sprigs cilantro.
08 - 20 chives, finely chopped.
09 - 2 small habanero peppers.
10 - 1/2 teaspoon salt.
11 - 1/2 teaspoon black pepper.

# Instructions:

01 - Remove husks and silk, rinse corn, cut into halves.
02 - Bring coconut milk and water to boil in large pot.
03 - Add butter, garlic, herbs, peppers and seasonings, simmer 10 minutes.
04 - Add corn and simmer 30 minutes, turning occasionally, until sauce thickens.
05 - Divide corn and sauce between bowls.

# Notes:

01 - Keeps 1 week refrigerated.
02 - Can pierce peppers for more heat.
03 - Sauce should be thick, not soupy.

Back