We on like trini boil corn! Boiled corn was a rather popular street food in Trinidad & Tobago back in the 80s, or at least to my recollection. You could find corn vendors lined up around the Queen’s Park Savannah selling this popular dish. They would serve it in the leaf and it would be piping hot and full of flavor. These days it’s easier to find a corn soup vendor than it is to find a boil corn or a roast corn vendor.
This recipe is a throwback to the old days!
Trini Boil Corn
Ingredients
- 5 ears of corn scored & cut in halves
- 1 large onion diced
- 8 cloves garlic minced
- 1 scotch bonnet pepper finely chopped *optional
- 1 bundle of shadon beni finely chopped, leaves & stems separated
- 4 heaping tbsp butter
- 2 tbsp roucou
- 4 cups coconut milk
- 2 cups water
- salt & black pepper to taste
Instructions
- Add butter to a pot along with onion, garlic, scotch bonnet pepper and shadon beni stems then sauté for 2 minutes
- Add corn, roucou, coconut milk and water then season with salt & black pepper to taste.
- Bring corn to a boil on high heat
- Lower heat to medium then simmer corn for 45 minutes to one hour or until most of the liquid has evaporated
- Serve & Enjoy!
Video
Tried this recipe?Let us know how it was!
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