Trinidadian Corn Cooked in Coconut Milk | Island-Style Side - Chef Melt

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.