Trinidadian Corn Cooked in Coconut Milk | Island-Style Side
Creamy corn cooked in coconut milk with herbs and hot peppers. A Caribbean-inspired snack or vibrant side dish packed with flavor.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 5 corn cobs, peeled and cut in half.
- Two cans (13.5 oz each) coconut milk, full-fat.
- A cup of water.
- 1 tbsp salted butter.
- 6 minced garlic cloves.
- Leaves from 8 thyme sprigs.
- 2 chopped culantro leaves or 4 cilantro sprigs.
- 20 finely chopped chives.
- Two small habaneros, no stems.
- 1/2 teaspoon of salt, plus extra if needed.
- Half a teaspoon of black pepper.
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