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I learned this Trinidadian boiled corn recipe from my friend's grandmother who insisted the secret lies in that rich coconut milk broth. When those ears of corn simmer with fresh herbs garlic and that perfectly spiced coconut milk something magical happens. Now it's become our favorite way to turn simple corn into something that makes everyone ask for the recipe.
What Makes This Special
Every bite brings waves of flavor from sweet corn soaked in creamy coconut milk brightened with fresh herbs and warmed with just enough pepper heat. The broth turns into something so good you'll want to drink it straight from your bowl. Takes just basic ingredients but tastes like it came straight from a Trinidadian street food stall.
Your Shopping List
- The Stars: Fresh corn on the cob good coconut milk whole garlic cloves.
- Fresh Herbs: Fresh thyme culantro or cilantro bright chives make everything pop.
- Heat and Heart: One habanero or scotch bonnet pepper butter for extra richness.
- Seasoning: Sea salt fresh black pepper that's all you need.
Let's Cook
- Start Your Broth
- Mix coconut milk water herbs garlic and your pepper in a big pot.
- Add Your Corn
- Nestle those corn pieces in make sure they're mostly covered by liquid.
- Let It Simmer
- Bring everything to a boil then turn it down low let it cook slow about 40 minutes.
- Finish With Love
- Add butter at the end if you want fish out the whole pepper if you used it that way.
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Kitchen Secrets
Fresh herbs make all the difference here dried just won't do the same job. Keep that pepper whole if you want gentle heat chop it if you're brave. Pick corn that feels heavy for its size with tight green husks tells you it's fresh.
Serving Time
Perfect as a snack on its own or next to grilled chicken fish or roti. Don't forget to spoon that amazing broth over everything. Some people like extra hot sauce on the side I say taste it first you might not need it.
Save Some For Later
Keep leftovers in their broth in the fridge they'll stay good about 3 days. Warm them up slow on the stove keeps all that flavor locked in. The broth might get even better the next day when all those flavors have time to mingle.
Mix It Up
Try different peppers if you can't find habaneros. Add more garlic if that's your thing. Sometimes I throw in a bay leaf or some pimento peppers when I have them. The recipe welcomes creativity while keeping its soul.
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Make It Yours
Play with the heat levels until it's perfect for you. My kids like it mild my friend adds extra pepper. That's the beauty of cooking taking a traditional recipe and making it work for your family while honoring where it came from.
Frequently Asked Questions
- → How spicy is this dish?
You can control the heat by how you handle the habaneros. Leaving them whole adds mild heat, piercing them increases spiciness, and removing them early reduces heat.
- → What can I substitute for culantro?
Cilantro makes a good substitute, though the flavor is milder. Double the amount of cilantro to match culantro's stronger taste.
- → Can I use frozen corn?
Fresh corn works best for this dish, as it absorbs the flavors while cooking. Frozen corn won't have quite the same texture or ability to soak up the sauce.
- → How thick should the sauce be?
The coconut milk should reduce to a thick gravy that coats the corn. It shouldn't be soupy, but more like a rich sauce.
- → What can I serve this with?
This works great as a side dish for grilled meats or fish. It's also popular as a snack or appetizer on its own.