Description
Trinidadian boiled corn celebrates Caribbean culinary traditions with sweet, tender kernels seasoned simply. Locals savor this quick island classic that brings pure corn flavor to summer gatherings.
Ingredients
Scale
Main Ingredients:
- 5 ears fresh corn, cut in half
- 2 cans (13.5 ounces/400 milliliters each) full fat coconut milk
- 1 cup (240 milliliters) water
Herbs and Aromatics:
- 8 stems fresh thyme leaves
- 6 cloves garlic, chopped small
- 2 culantro leaves or 4 sprigs fresh cilantro
- 20 fresh chives, chopped
- 2 small habanero peppers
Seasonings:
- 1 tablespoon (15 milliliters) salted butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Strip corn ears of husks and silk, thoroughly rinsing under cold running water to eliminate any residual fibers.
- Divide each corn ear into two equal segments using a sharp knife or breaking by hand.
- Combine coconut milk and water in a large cooking vessel, bringing the liquid to a rolling boil over medium-high heat.
- Incorporate butter, minced garlic, fresh thyme, selected herbs, whole habanero peppers, salt, and ground black pepper into the bubbling liquid. Simmer gently for approximately 10 minutes to develop robust flavors.
- Carefully introduce corn segments into the aromatic liquid, reducing heat to low. Allow corn to poach for 25-35 minutes, periodically rotating pieces to ensure even cooking and flavor absorption. The sauce will gradually thicken and create a luxurious coating around the corn.
- Perform a final seasoning adjustment, tasting and adding additional salt if required. Transfer to a serving platter, ensuring each corn segment is generously bathed in the rich, fragrant sauce. Serve immediately while piping hot.
Notes
- Corn Selection Pick fresh, young corn with bright green husks and plump kernels for the sweetest, most tender result.
- Silk Removal Use a clean kitchen towel to gently brush away stubborn silk strands after washing for a perfectly clean ear of corn.
- Spice Management Remove habanero peppers before serving if you prefer a milder dish, or leave them in for adventurous spice lovers who enjoy intense heat.
- Coconut Milk Tip Use full-fat coconut milk for a richer, more luxurious sauce that clings beautifully to the corn kernels.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Snacks, Lunch, Dinner
- Method: Boiling
- Cuisine: Caribbean
Nutrition
- Serving Size: 4
- Calories: 332
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 22 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg