Perfectly seasoned boiled corn unlike any you’ve ever had before. Caribbean cookbook author Chris De La Rosa shares his recipe for corn on the cob done as it’s traditionally done in his native Trinidad and Tobago. Sweet corn is boiled with perfectly seasoned coconut milk and herbs to enhance the flavors of the corn.
This way of making corn on the cob is traditional to rural parts of the Caribbean and typically freshly grated coconut is used instead of the canned coconut milk I opted for. Some people know it as Tobago corn.
You’ll Need…
5-8 large corns
2 scallions
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)
* salt if you so desire
* water
More Caribbean recipes can be found at http://www.caribbeanpot.com
Get my latest cookbook, The Vibrant Caribbean Pot – 100 Traditional And Fusion Recipes Vol 2 @ http://www.CaribbeanPot.com/book/ or Amazon @ http://www.amazon.ca/Vibrant-Caribbean-Traditional-Fusion-Recipes/dp/0992050502
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