One of the fondest memories I have growing up on the islands was corn season. We always had a small patch of corn planted among the pigeon peas at the back of our home, so come harvest time, we’d indulge is some of the sweetest corn one could imagine. A combination of intense Caribbean sunshine and no use of fertilizers or pesticides meant we tasted corn how it was meant to taste (non GMO too!). However, the BEST corn I ever had was from the vendors who would have their stalls set up at football (soccer) games in Gasparillo (small town in south Trinidad) where we’d go to play night-football. The kernels would just explode with flavors beyond the natural sweetness of the corn, from the way the corn was prepared.
5-8 large corns (sweet corn)
3 sprigs thyme
1/4 teaspoon black pepper
2 cups coconut milk
1 tablespoon chopped parsley
1 large clove garlic
1 tablespoon chopped shado beni (optional)
1 scotch bonnet or habanero pepper (whole)
* Try to get the corn with the husk (outer leaves) still on. Remove the husk and silk, then rinse with water and place in a deep pot. Give the garlic, parsley, thyme and scallions a rough chop then place on top of the corn along with the shado beni (use cilantro if you cannot get shado beni) and black pepper. Now go in with cool water, but leave enough room for the two cups of coconut milk.
Add the scotch bonnet pepper whole, as we want the flavors from it, but not the raw heat. If you enjoy such heat.. go ahead and burst it open while the corn boils.. but be warned! Now place some of the corn’s husk on top of the pot, place the lid and bring to a boil. Then remove the lid and reduce the heat to a rolling boil.
Please bear in mind that I do NOT like adding salt to corn so you will have to add some if that is your thing. I much prefer to enjoy the herbal notes and natural sweetness of the corn. Additionally, I used “sweet corn’ in this recipe so after about 6-10 minutes they were perfectly cooked. If you’re using the typical Caribbean corn, it will take a bit longer to cook.
NO! You do not need any butter for these when you’re ready to serve them. The coconut milk will add a surprising buttery richness to the finished corn and those herbs will have your taste-buds screaming for more. I assure you there’s no better way to enjoy corn on the cob.
Note: I’ve listed this recipe under gluten free as well as I know that many who suffer from Celiac disease can tolerate corn. After boiling you can cut the kernels off and serve them as a corn salad?
We usually add Chief curry powder to the mix and flavor pepper (pimento)instead of Scotch Bonnet as this adds sufficient heat and a little pat of Golden ray, my granny used to add pig tail,but alas ( no pork on mih fork)so that’s out, I enjoy how simple your recipes are to follow and have been an avid follower for years.Keep up the good work.All the best from ‘Bago
The corn husk gives the boiled corn a special flavour that I love; the same way banana leaves gives a special flavour to Paymee and pastels.
Hi Chris, thank you for this recipe; I must give it a try soon. I usually boil corn with the ingredients that you used except for the coconut milk. I’ll try it with the coconut milk the next time I’m boiling some; I’m sure it will be tasty. Recently one of my nieces told me about Curried Corn and one of the ingredients is coconut milk; it was very delicious! By the way Chris, did you know that our Canadian Sweet Corns are in many supermarkets now in Trinidad? They’re in packets of three’s and sixes and I was very surprised. I used to love our Trinidad corn but since I’m in Canada for so many years and have gotten used to our sweet and juicy corn here I don’t like our Trinidad corn anymore; I find it to be hard and dry now but that’s just my opinion.
Chris Keep the wonderful recipes coming, thank you and God bless!
This is a quick and simple and healthy way for corn on the cob with Caribbean sweetness…without the butter and the salt and the fussss with a dozen ingredients, and the T I M E spent pot watching ..but YES the HUSK is a MUST!! It definitely adds aroma and more aromaaaaa. It’s all so very satisfying, from pop in the mouth kernels to silky dreamy corn infused coconut milk. I’m ready for the harvest.
Chris what is the purpose for the husk in the pot
Thanksgiving is coming and I am excited to be in the kitchen with my little ones. They love the food when I cook. I am so happy to please my kids. All thanks to Caribbean Pot. I have some corns in the fridge so I will be making this tonight. It will be delicious and simple to make. I have all the ingredients in my kitchen. I will also be making either curry chicken or brown stew. Thanks Chris. Nothing but love for you. Take care.
Living in Augusta, Georgia. From Tobago. (T&T)
My mom and the street venders use to put pig feet or pig tail to boil with the corn