Corn on the cob (Tobago style) a.k.a “boiled corn”

A recipe for boiled corn? Surely you jest! But we’re not talking any old boiled corn here.  You see, when Tobagonians prepare corn it’s more than just some salt and pat of butter.  Our corn is boiled in a savoury concoction of herbs and spices giving it a totally unique flavour.  We typically enjoy it as snack rather than as a side to meal.  In Trinidad, you can purchase it from street-side vendors on the way to the beach, on the side of the road after a party and all through the day on Carnival.

What to use

4 freshly husked ears of corn


shadon beni or culantro (chopped)

thyme (chopped)

chive (chopped)

1/2 white onion (chopped)

2 pimento peppers (chopped)

parsley (chopped)

4 cloves garlic ( finely chopped)

2 tbs salt

1 tbs black pepper

1 cup coconut milk

1 hot pepper (whole)

What to do

Place corn in large pot  with enough water to cover corn.   Add remaining ingredients and cook over medium heat for about 2 hrs or until corn is tender.   Serve hot sprinkled with some sea salt and chopped parsley.  Enjoy.

Get those toothpicks ready!


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