PocketCook

From @caribbeanpot

Trinidadian Seasoned Corn

30 min · Serves 4

30 mintotal
10 minhands on
10steps
4servings

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Ingredients

  • 1/4 cup pimento or seasoning peppers, diced
  • 3/4 lb salted pig tail, boiled
  • 40 minutes and drained (about 340 g)
  • 4 cobs sweet corn, husked and cleaned
  • 1 dry coconut (or 1 can coconut milk, about 400 ml)
  • 4 cloves garlic, smashed
  • 1/2 cup fresh parsley, chopped
  • 6 sprigs fresh thyme
  • 6 leaves chadon beni (culantro) or fresh cilantro, chopped
  • Water, to cover

Method

  1. If using a fresh dry coconut, crack it open and carefully pry the flesh from the shell.

  2. Slice the coconut flesh into small thin pieces so it blends easily.

  3. Place the sliced coconut in a blender with 3 cups of water and blend until smooth to make coconut milk.

  4. Place the whole corn cobs flat in a wide, shallow pot or skillet.

  5. Scatter the boiled pig tail pieces, garlic, parsley, thyme, chadon beni, and diced pimento peppers around and on top of the corn.

  6. Pour the fresh coconut milk over the corn and ingredients in the pot.

  7. Add an extra cup or two of water as needed until the liquid barely covers the surface of the corn.

  8. Turn the heat to medium-high and bring the liquid to a simmer.

  9. Once boiling, turn the corn cobs occasionally so they cook evenly in the seasoned coconut milk, boiling until the corn is tender, 8–10 minutes.

    Then 8 min of waiting

  10. Remove the corn from the pot and serve warm.

  11. Boiling the salted pig tail first removes excess salt while leaving enough flavor to season the broth, so no extra salt is needed in the pot.

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