Trinidadian Boiled Corn (Print Version)

# Ingredients:

01 - 5 ears fresh corn, cut in half.
02 - 2 cans (13.5 oz each) full fat coconut milk.
03 - 1 cup water.
04 - 1 tablespoon salted butter.
05 - 6 cloves garlic, chopped small.
06 - 8 stems fresh thyme leaves.
07 - 2 culantro leaves or 4 sprigs fresh cilantro.
08 - 20 fresh chives, chopped.
09 - 2 small habanero peppers.
10 - 1/2 teaspoon salt.
11 - 1/2 teaspoon black pepper.

# Instructions:

01 - Pull off husks and silk from corn. Wash under cold water to remove any remaining silk.
02 - Break or cut each corn ear into two pieces.
03 - Mix coconut milk and water in a big pot. Heat until bubbling.
04 - Put in butter, chopped garlic, thyme, herbs, whole habaneros, salt and pepper. Cook gently for 10 minutes.
05 - Add corn pieces and cook on low for 30 minutes. Turn corn every now and then. Sauce should get thick and coat the corn.
06 - Check salt, serve hot with plenty of sauce.

# Notes:

01 - Keeps in fridge for up to 1 week.
02 - Can reheat on stove with extra water.
03 - Use toothpicks in peppers to find them easily.

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