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–+ servings
A big pot of finished boiled corn in a white bowl.

Trinidad Boiled Corn

Corn boiled in coconut milk, with additional spices. A favorite street food from Trinidad and Tobago.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 16
Course: Side Dish
Cuisine: Caribbean
Ingredients Method Notes

Ingredients
  

  • 8 corn cobs Full Length
  • 1 tin 13.5 oz Coconut Milk or (make your own - 1 1/2 cups)
  • 1 hot pepper
  • 1/2 a large onion chopped
  • 3 stalks green onion chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon pimento sauce or 2 pimento peppers sliced (optional)

Method
 

  1. Clean corn cobs and break/cut them into halves
  2. In a deep pot on mid-high heat, add coconut milk and diced onions and let boil.
  3. Add salt, black pepper, and sugar to the pot.
  4. Add corn to pot and add enough water to cover corn (about 1 1/2 of the coconut milk tin)
  5. Stir and taste for seasoning levels
  6. Add hot pepper and chopped green onion
  7. Bring pot to a boil
  8. Lower stove to medium heat
  9. Boil for 15 - 20 minutes till corn is at tenderness you desire.

Notes

Boil Method 2 - Add everything but the corn to the pot and bring to a boil (Taste for salt level). Then add corn and return to a boil. Lower heat and cook till corn is at tenderness you want.

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