Trinidadian Corn (Print)
Sweet corn simmered in rich coconut milk with fresh herbs and habanero peppers. A traditional Trinidadian dish perfect as a side or snack.
# Ingredients:
01 -
5 ears corn, shucked and halved.
02 -
2 cans (13.5 oz each) full-fat coconut milk.
03 -
1 cup water.
04 -
1 tablespoon salted butter.
05 -
6 cloves garlic, minced.
06 -
8 stems thyme, leaves only.
07 -
2 culantro leaves or 4 sprigs cilantro, chopped.
08 -
20 chives, finely chopped.
09 -
2 small habanero peppers, stemmed.
10 -
½ teaspoon salt, plus more to taste.
11 -
½ teaspoon black pepper.
# Directions:
01 -
Remove husks and silk, rinse corn, and cut into halves.
02 -
Bring coconut milk and water to boil in large pot.
03 -
Stir in butter, garlic, herbs, habanero, salt and pepper. Simmer 10 minutes.
04 -
Add corn and simmer 30 minutes, turning occasionally. Cook until liquid reduces to thick sauce.
05 -
Divide corn and sauce between bowls.
# Notes:
01 -
Pierce peppers for more heat.
02 -
Keeps 1 week refrigerated.
03 -
Can reheat with added water.