Charred Sweet Corn Porridge

Growing up in Trinidad and Tobago, I was never a big fan of corn porridge. But after moving to Canada in my late teens, those long, cold winters quickly changed my mind. There’s something deeply comforting about a warm bowl of porridge when it’s freezing outside, and over time, it became a breakfast staple in my home.

While traditional Caribbean corn porridge is made from dried cornmeal rather than fresh corn, this Charred Sweet Corn Porridge offers a homely twist. Grilling the corn first adds a subtle smoky note that pairs perfectly with coconut milk, nutmeg, and cinnamon. It’s rich, creamy, and filled with that old-fashioned warmth we all crave on chilly mornings.

This recipe blends my childhood memories with a touch of modern Caribbean flavor. Whether you serve it plain or top it with dried fruit, this corn porridge will remind you that comfort can be both simple and soulful.

Ingredient Guide

• Sweet Corn: Fresh, grilled corn gives the porridge its natural sweetness and smoky flavor.
• Coconut Milk: Adds creaminess and a classic Caribbean taste.
• Evaporated Milk: Enriches the texture and depth of flavor.
• Cornmeal: Helps thicken the porridge and gives it body.
• Sweetened Condensed Milk: Sweetens the dish and creates a velvety finish.
• Nutmeg: Brings warmth and a fragrant spice to balance the sweetness.
• Cinnamon: Adds a cozy spice note; can be replaced with a cinnamon stick.
• Vanilla Extract: Enhances the dessert-like aroma of the porridge.
• Dried Cranberries: Optional, but adds color and a hint of tartness.
• Bay Leaf: Optional; gives a light herbal note if simmered with the porridge.

Cooking Notes from the Kitchen

• Freshly grated nutmeg makes a noticeable difference in flavor and aroma.
• Stir the porridge continuously while it cooks to prevent sticking or burning.
• For a smoother texture, strain the blended corn mixture before cooking.
• Add more milk or water if the porridge thickens too much as it cools.
• For a dairy-free option, use additional coconut milk instead of evaporated milk.

Shopping Made Easy

• Fresh sweet corn is best, but frozen corn can be used when fresh isn’t available.
• Look for coconut milk in cans or cartons in the international foods aisle.
• Cornmeal comes in various grinds; medium grind works best for porridge.
• Sweetened condensed milk and evaporated milk are typically found in the baking section.
• Purchase whole nutmeg for grating fresh flavor—available in most spice aisles.

Print Recipe

Charred Sweet Corn Porridge

Courses: Breakfast, Caribbean Classics, Winter Recipes Recipe Keys: Dairy Gluten Free Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Description

Warm, creamy, and kissed with the flavor of grilled corn, this Charred Sweet Corn Porridge is a Caribbean-inspired twist on a traditional comfort food. The char adds a gentle smokiness that beautifully complements the sweet coconut and nutmeg notes, creating a perfect bowl for cool mornings or cozy evenings.

Ingredients

• 3 ears sweet corn (about 2 cups kernels)
• 2 ¹⁄₂ cups water (divided)
• 1 cup coconut milk
• 1 ¹⁄₂ cups evaporated milk
• 1 cup cornmeal
• ¹⁄₂ teaspoon salt
• 1 teaspoon cinnamon
• 1 tablespoon pure vanilla extract
• 1 teaspoon nutmeg (divided)
• ³⁄₄ cup sweetened condensed milk
• ¹⁄₄ cup dried cranberries (optional)
• 1 bay leaf (optional)
• 1 stick cinnamon (optional, in place of powder)

Instructions

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1. Grill the corn until lightly charred to add a smoky undertone to the finished porridge. Allow to cool, then carefully remove the kernels from the cob using a sharp knife.
   
2. Place about 3/4 of the grilled corn into a blender along with the coconut milk and 1 cup of water. Blend until smooth.
   
3. Pour the blended mixture into a saucepan. Add the remaining water, evaporated milk, cornmeal, and salt. Stir well to combine.
   
4. Add the remaining grilled corn kernels, ground cinnamon (or cinnamon stick), vanilla extract, sweetened condensed milk, and half of the nutmeg. If using, add the bay leaf.
   
5. Cook over medium heat, stirring constantly to prevent sticking. Add the dried cranberries or other dried fruit if using. Continue to cook for about 10 minutes, or until the porridge reaches your desired thickness.
   
6. Remove from heat, adjust the salt to taste, and sprinkle with the remaining nutmeg. Serve warm and enjoy.
   

Note

What makes charred sweet corn porridge different from traditional cornmeal porridge?

Charred sweet corn porridge uses fresh grilled corn blended into the mixture, creating a naturally sweet, smoky, and creamy texture. Traditional cornmeal porridge is made with dried cornmeal and has a more uniform, grainy consistency.

Can I make this corn porridge vegan?

Yes. Substitute evaporated milk with more coconut milk or almond milk, and use a plant-based sweetener instead of condensed milk.

How can I make the porridge thicker or thinner?

Cook longer for a thicker porridge, or add a bit of warm milk or water to loosen the texture if it thickens too much.

Can I prepare this corn porridge ahead of time?

Absolutely. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water.

What toppings go well with corn porridge?

Dried cranberries, raisins, toasted coconut, or a sprinkle of nutmeg are all delicious finishing touches for this creamy Caribbean breakfast.

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