Trinidad Boiled Corn

Trinidad boiled corn or Trini boiled corn is a must-have on every BBQ, or lime (get-together) menu. In Trinidad boiled or roasted corn is also sold by street vendors, mostly along the highway, serving as a quick and healthy snack to passersby.

In this recipe, corn on the cob is boiled in a fragrant, well-seasoned coconut broth that includes green seasoning (a blend of scallion, parsley, culantro, garlic, and thyme), extra scallion, thyme, or culantro (Trinidad shado beni), if available, hot pepper, mainly habanero, or scotch bonnet. You can increase the heat element with the addition of more hot pepper.

During the simmering process, the corn absorbs all these delicious flavors, so much more if given a chance to soak in the liquid.

This recipe is perfect for hot summer days when fresh corn is in season. Corn in season is usually much sweeter and juicer at this time.

How to cut the corn?

You can leave the corn whole or cut it into rounds. It all depends on how you plan to serve it or what sides you are serving it with.

If this is one of the main side dishes, leaving it whole makes sense, However, if you are having lots of guests with a variety of sides, cutting it into halves or quarters will work best.

How long does it take to cook corn?

Many folks think that corn should be boiled for an hour or more, and that might be true of the tougher variety of corn in Trinidad (similar to the chicken that takes longer to cook), however, the sweet corn sold in the US is far more tender and requires much less time cooking.

If you are unsure of how long to cook it, test it at 15-minute intervals. I can assure you that it will be done boiling quicker than you would expect.

Tips for Choosing the Best Corn in the Summer

Summer is the perfect season to enjoy fresh Trini-style corn on the cob, and selecting the best ears ensures a delicious and juicy treat. Here are some tips to help you choose the freshest and tastiest corn:

1. Check the Husk Color: Look for bright green husks that are tightly wrapped around the ear. Avoid husks that are yellowing or drying out.

Moisture: The husk should feel slightly damp, not dry. This indicates freshness.

2. Inspect the Tassels

Color: The tassels (silk) at the top of the corn should be light to golden brown. Dark or black tassels are a sign that the corn is old.

Texture: Tassels should be slightly sticky, not dry or mushy.

3. Feel the Kernels

Firmness: Gently squeeze the corn through the husk. The kernels should feel plump and firm. If you feel any soft spots or gaps, the corn may be drying out.

Uniformity: The kernels should be evenly spaced without any significant gaps.

4. Check for Worm Damage

Holes and Discoloration: Avoid ears with small holes or dark spots on the husk, as these may indicate worm damage.

5. Smell the Corn

Fresh Aroma: Fresh corn should have a sweet, slightly grassy smell. If it has a sour or moldy odor, it’s past its prime.

6. Peel Back the Husk

If possible, peel back a small section of the husk to inspect the kernels directly:

Plump and Juicy: The kernels should be plump, shiny, and tightly packed in rows.

Consistent Color: The kernels should be a consistent color, typically a vibrant yellow or white, depending on the variety.

7. Buy Local
Farmers’ Markets: Purchase corn from local farmers’ markets when possible. Local corn is often fresher, as it hasn’t traveled far from the field to your table.

Peak Season: Corn is at its best during peak summer months. Try to buy it when it’s in season for the freshest and most flavorful ears.

Additional Tips
Consume Quickly: Corn starts losing its sweetness soon after being picked. Try to use it within a day or two of purchase for the best flavor.
Store Properly: If you need to store corn, keep it in the husk and refrigerate it. This helps retain its moisture and sweetness.

By following these tips, you’ll be able to select the best corn, ensuring that your summer meals and this boiled corn recipe are delicious and full of flavor.

The Right Coconut Milk

Fresh coconut milk, is best and traditionally used, however, canned without any preservatives is an acceptable substitute.

This Trinidadian boiled corn recipe has been a staple on my Fourth of July menu for over two decades. It’s simple, delicious, and a fun way to introduce your guests to the vibrant flavors of the Caribbean.

Enjoy preparing and savoring this delightful treat that brings a taste of Trinidad and Tobago right to your table or backyard party. I hope you and your family love it as much as we do.

Ingredients you will need for Trinidad Boiled Corn:

• corn, cleaned and rinsed
• salt, Himalayan
• green seasoning
• butter
• scallions, chopped
• black pepper

Note: If you do not have green seasoning, substitute with:

• culantro or cilantro
• parsley
• minced garlic
• thyme sprigs
• scallions

How to make Trinidad Boiled Corn?

To shuck corn, start by peeling down the outer husks and removing the silk from the kernels. Next, snap off the base of the cob along with the remaining husks. Finally, inspect and clean the corn, ensuring all silk is removed, and rinse under cold water.

In a large pot, add 8 cups of water and all the ingredients except the corn. Raise the heat to high and bring to a rolling boil.

Gently add the corn to the pot and bring to a boil again. Cook for 15 minutes or until done.
Allow the corn to sit for a min of 1 hr. to absorb the flavors.

Serve the corn hot and enjoy the flavors of the Caribbean.

You will also love these recipes:

Amazing Corn Pie 

Corn Soup with Dumplings

A Trini Holiday Menu- Link to all recipes

Grilled Chicken Kabobs

Roasted Asparagus 

Shrimp Wonton Sticks with a sweet & spicy dipping sauce 

Pineapple Chow 

How to Cook the Perfect Rice for Fried Rice 

Cheese Paste Sandwiches

Chicken Puffs Recipe