Name: Trinidadian Boiled Corn
Prep time: 10 min
Cook time: 10 min
Yield: 5
Ingredients: 5 whole corn on the cob, shucked and broken into halves -; 2 (13.5-ounce) cans full fat coconut milk -; 1 cup water -; 1 tablespoon salted butter -; 6 garlic cloves, minced -; 8 stems thyme, stems removed -; 2 culantro leaves or 4 sprigs cilantro, leaves only, finely chopped -; 20 chives, finely chopped -; 2 small habanero peppers, stems removed -; 1/2 teaspoon salt, plus more as needed -; 1/2 teaspoon black pepper -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Trinidadian Boiled Corn

1. 5 whole corn on the cob, shucked and broken into halves -

2. 2 (13.5-ounce) cans full fat coconut milk -

3. 1 cup water -

4. 1 tablespoon salted butter -

5. 6 garlic cloves, minced -

6. 8 stems thyme, stems removed -

7. 2 culantro leaves or 4 sprigs cilantro, leaves only, finely chopped -

8. 20 chives, finely chopped -

9. 2 small habanero peppers, stems removed -

10. 1/2 teaspoon salt, plus more as needed -

11. 1/2 teaspoon black pepper -

How to cook deliciously - Trinidadian Boiled Corn

1. Stage

Shuck the corn: Remove the husk from the corn by holding corn firmly in one hand and firmly peeling the leaves and silk fibers back from the pointed end to the stem end. Yank the husk off the base and discard. Continue to peel until you can see the corn kernels. Repeat this for each ear. Rinse each ear under running water and remove any straggling silk fibers that are still hanging on.

2. Stage

Halve the corn: On a cutting board, use a large chef’s knife and cut the corn into halves. If the corn is small enough you can even just snap it in half using your hands.

3. Stage

Bring the liquids to a boil, then simmer: In a deep and wide pot, add the coconut milk and water and bring to a rolling boil over high heat. Add the butter, garlic, thyme, culantro, chives, habanero, salt, and black pepper. Let it simmer for 10 minutes.

4. Stage

Boil the corn: Add the corn and let it all simmer on low heat for 30 minutes. Turn the corn every 8 to 10 minutes using metal tongs or a fork. Be careful not to burst the pepper in the simmer liquid if you don’t want it spicy. You’ll know it’s ready when the coconut milk is reduced enough that it is thick and coats the corn heavily. You don’t want it like a soup, but more so reduced with some gravy.

5. Stage

Serve: Divide the corn and coconut milk between bowls. This can be served by itself or as a side dish. Refrigerate leftovers in an airtight container for up to 1 week. To reheat, place the corn in the same pot used to cook it and add 2 tablespoons of water. Over medium-low heat, bring to a simmer and heat for 5-10 minutes. Alternatively, you can reheat in the microwave for 3-4 minutes until warmed through. Did you love this recipe? Give us some stars below!