Creamy Trinidadian Boiled Corn in Coconut Milk (Print version)
Sweet corn simmered in coconut milk, garlic, fresh herbs, and habanero until the sauce turns rich and glossy.
# Ingredients:
For the corn
01 -
5 ears fresh corn, shucked and cut in half
02 -
2 cans (13.5 oz each, 800 ml total) full-fat unsweetened coconut milk
03 -
1 cup (240 ml) water
04 -
1 tablespoon salted butter
For the seasoning
05 -
6 garlic cloves, minced
06 -
Leaves from 8 fresh thyme sprigs
07 -
2 culantro leaves, finely chopped, or 4 cilantro sprigs
08 -
1/2 cup finely chopped fresh chives
09 -
2 small habanero peppers, kept whole
10 -
1/2 teaspoon fine salt, plus more to taste
11 -
1/2 teaspoon freshly ground black pepper
# Instructions:
01 -
Remove husks and silk from the corn. Rinse well, then cut each ear in half so the pieces fit comfortably in a wide pot.
02 -
Add the coconut milk and water to a wide, deep pot. Bring to a gentle boil over medium-high heat, stirring so the coconut cream smooths out.
03 -
Stir in the butter, garlic, thyme, culantro or cilantro, chives, whole habaneros, salt, and black pepper. Reduce to a simmer and cook for 8-10 minutes.
04 -
Add the corn pieces and lower the heat to medium-low. Simmer uncovered for about 30 minutes, turning the corn every 8-10 minutes so each piece cooks in the sauce.
05 -
Cook until the coconut milk is reduced and thick enough to coat the corn like a light gravy. If it gets too thick before the corn is tender, add a small splash of water.
06 -
Remove the whole habaneros unless you want extra heat. Taste the sauce for salt, then serve the corn hot with plenty of coconut sauce spooned over it.
# Good to know:
01 -
Keep the heat at a simmer so the coconut milk reduces smoothly.
02 -
For a vegan version, replace the butter with coconut oil.
03 -
Best served hot as a side dish or saucy snack.