Trinidadian Boiled Corn (Print Version)
# Ingredients:
01 -
2 small habanero peppers.
02 -
20 fresh chives, finely chopped.
03 -
8 sprigs of fresh thyme.
04 -
6 cloves of garlic, minced.
05 -
1 cup of water.
06 -
1 teaspoon of butter, salted.
07 -
1/2 teaspoon black pepper.
08 -
1/2 teaspoon of salt.
09 -
5 ears of corn, halved.
10 -
2 big culantro leaves or 4 cilantro sprigs.
11 -
2 cans (13.5 oz each) coconut milk, full-fat.
# Instructions:
01 -
Take off the husks and clean off the silk. Rinse with cool water to get rid of leftover pieces.
02 -
Cut each ear of corn into halves or snap them by hand.
03 -
Combine the coconut milk and water in a large pan. Bring it to a gentle boil.
04 -
Toss in garlic, butter, thyme, the peppers (whole), herbs, and seasonings like salt and black pepper. Let it simmer softly for 10 minutes.
05 -
Drop the corn pieces in and let them simmer on low heat for 30 minutes. Turn them every now and then to coat them well as the sauce thickens.
06 -
Adjust the salt as needed. Serve warm with lots of the thick sauce drizzled over.
# Notes:
01 -
Stays good in the fridge for up to 7 days.
02 -
Heat it back up on the stove with a splash of water.
03 -
Stick toothpicks into the peppers so you can remove them easily.