How to Make the Best Seasoned Corn on the Cob
While I do have a recipe called Ultimate Boiled Corn that I shared about 11 years ago, which continues to rank high with fans, I am sure this Seasoned Corn on the Cob recipe will easily capture the hearts and taste buds of corn on the cob connoisseurs.
This recipe takes me back to my early days in Trinidad and Tobago, when I would go watch night football with friends in Gasparillo. There was always a lady with a pot of this seasoned corn simmering away on those hot and humid nights. The corn was sold wrapped in corn husks, steaming hot and radiating the scent of herbs, coconut milk, and what was a deceiving scent of hot Scotch bonnet peppers. In reality, it was simply the aroma of pimento peppers, also known as seasoning peppers.
That combination of sweet corn, salted pigtail, fresh herbs, garlic, pimento peppers, and coconut milk creates something quite special. The corn absorbs all those wonderful flavours as it simmers, while the coconut milk provides a richness that means there is absolutely no need for butter. This is my take on the seasoned corn I remember from Trinidad and Tobago, and I think it is a wonderful way to enjoy corn on the cob.
Ingredient Guide
Salted pigtail provides the savoury flavour and natural salt needed to season the corn while it simmers. It also adds richness to the dish.
Lime or lemon is used to wash the salted pigtail before cooking.
Sweet corn is the main ingredient and takes on the flavours of the herbs, pimento peppers, garlic, and coconut milk as it cooks.
Pimento peppers are also known as seasoning peppers and provide a wonderful pepper aroma without the heat of Scotch bonnet peppers.
Chadon beni is also known as bandanya or culantro and adds a distinctive Caribbean herbal flavour.
Garlic brings savoury depth and works beautifully with the herbs and coconut milk.
Thyme adds a fresh, earthy herbal flavour to the cooking liquid.
Parsley contributes fresh herbal flavour and colour.
Dried coconut is used to make fresh coconut milk, giving the corn a rich coconut flavour. Canned coconut milk can also be used.
Water is used to cook the salted pigtail and make the fresh coconut milk, as well as provide the liquid needed to simmer the corn.
Shopping Made Easy
• Look for salted pigtail at Caribbean grocery stores or markets, usually alongside other salted and cured meats.
• Pimento peppers may be labelled seasoning peppers, especially at Caribbean markets.
• Chadon beni can also be sold under the names culantro or bandanya.
• Fresh thyme and parsley are readily available at most standard grocery stores.
• If you cannot find a dried coconut, use canned coconut milk as indicated in the recipe.
• Fresh sweet corn works especially well here because it cooks quickly and absorbs the seasoned coconut milk.
Cooking Notes from the Kitchen
• The salted pigtail needs to simmer for at least an hour. This tenderizes it while removing most of the salty brine it was cured in.
• The remaining salt from the salted pigtail should be enough to season the corn, so taste before adding any additional sea salt.
• Sweet corn cooks much more quickly than the local corn we had and have in the Caribbean.
• When making fresh coconut milk, do not strain it before adding it to the corn. The coconut milk is added as prepared.
• Traditionally, some of the corn husks were used to cover the pot as the corn simmered. This helped keep the fragrance of the herbs, garlic, and pimento peppers in the pot and added a bit more flavour.
• There is no need for butter. The richness of the coconut milk will coat the corn on the cob lovingly.
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How to Make the Best Seasoned Corn on the Cob
Ingredients
- 1 lb salted pigtail pre-cooked
- 1 lime or lemon
- 5 sweet corn
- 3 pimento peppers aka seasoning peppers
- 6-10 chadon beni leaves chopped
- 6 cloves garlic smashed
- 8-12 sprigs thyme
- 1/4 cup parsley chopped
- 1 dried coconut or 1 can coconut milk
- 5 cups water divided
Instructions
- Cut the pieces of salted pigtail into 1-inch pieces, wash with the juice of a lemon or lime, rinse, then place in a deep pot covered with water and simmer for at least 1 hour. This step will tenderize it, plus remove most of the salty brine it was cured in. Drain, rinse, and set aside.
- In a pot, add the corn, pimento peppers, chadon beni, also known as bandanya or culantro, garlic, thyme, and parsley.
- You will need to watch the video below, where I go through the steps in making fresh coconut milk. With a dried coconut, make sure that when you shake it, you can hear liquid swishing around. Crack the hard shell with the back of a large chef's knife or hammer. Then, using a paring knife, place the blade between the shell and coconut flesh and pry the flesh off. Be very careful. In the video, I suggested using a kitchen towel to help make this step safer. Chop the pieces of coconut into small pieces.
- In a blender, place the pieces of coconut flesh along with 2 cups of water and puree.
- Add this coconut milk, without straining, to the corn in the pot. Add about 3 cups more water so the corn is submerged.
- Bring to a boil and simmer for 10-15 minutes, or until the corn is fully cooked. With sweet corn, this happens quickly compared to the local corn we had and have in the Caribbean.
- Traditionally, mom and dad would use some of the corn husk to cover the pot, helping to add a bit more flavour and also keep the fragrance of the herbs, garlic, and pimento peppers in the pot as it simmers.
- The remnants of salt from the salted pigtail will be enough to season the corn accordingly. However, you can top it with sea salt if you want. No, there is no need for butter, as the richness of the coconut milk will coat the corn on the cob lovingly.
- If you enjoyed this seasoned corn on the cob, consider trying my Corn Souse, Curry Corn, Grilled Corn Salad, Caribbean Roasted (grilled) Corn, and the other fan fave, Charred Sweet Corn Porridge.
