Trinidadian Boiled Corn (Print Version)
# Ingredients:
01 -
5 fresh corn cobs, cleaned and cut in two.
02 -
2 cans (13.5 oz each) coconut milk with full cream.
03 -
1 cup plain water.
04 -
1 tablespoon of salted butter.
05 -
6 garlic cloves, chopped small.
06 -
Leaves from 8 thyme stems.
07 -
2 culantro leaves or 4 cilantro stalks, roughly chopped.
08 -
20 stalks of chives, minced.
09 -
2 small habaneros, with stems removed.
10 -
Half teaspoon of salt, more if needed.
11 -
Half teaspoon black pepper.
# Instructions:
01 -
Peel off the husks, clean away the silk, rinse well, and slice corn into two parts.
02 -
In a big pot, combine coconut milk and water. Heat till it's boiling.
03 -
Drop in butter, garlic, thyme, habanero, salt, and pepper. Let it simmer gently for 10 mins.
04 -
Add corn pieces to the pot. Simmer for 30 minutes, occasionally turning. Wait till the liquid thickens into a rich sauce.
05 -
Spoon corn and sauce into serving bowls evenly.
# Notes:
01 -
Poke peppers for spicier results.
02 -
Stays good for up to 1 week in fridge.
03 -
Rewarm it with extra water if needed.