Trinidadian Boiled Corn (Print Version)

# 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.

# Instructions:

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.

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