Trinidadian Corn (Creamy, Spicy, Easy)
Trinidadian boiled corn simmered in rich coconut milk with fresh herbs and habanero. A simple Caribbean street food recipe ready in under an hour.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
- Tongs
- Spoon
- Ladle
- Mixing bowl
Ingredients
- 5 ears corn, shucked and halved.
- 2 cans (13.5 oz each) full-fat coconut milk.
- 1 cup water.
- 1 tablespoon salted butter.
- 6 cloves garlic, minced.
- 8 stems thyme, leaves only.
- 2 culantro leaves or 4 sprigs cilantro, chopped.
- 20 chives, finely chopped.
- 2 small habanero peppers, stemmed.
- ½ teaspoon salt, plus more to taste.
- ½ teaspoon black pepper.
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