Trinidad Boiled Corn -

Trinidad Boiled Corn

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

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Course: Appetizer, Side Dish, Snack

Cuisine: Caribbean, Trinidad, Trinidadian

Keyword: boil corn, boiled corn, how to boil corn, how to cook corn, trini boiled corn, trinidad boil corn, trinidad boiled corn

Prep Time: 10

Cook Time: 20

Servings:

Calories: 272kcal

Ingredients

6 ears corn about 1 1/4 lbs., cleaned and rinsed
5 tsp salt Himalayan
4 tbs green seasoning
4 oz butter
2 scallions chopped
1 tsp black pepper
1 can coconut milk or coconut cream, or fresh coconut milk
Note: If you do not have green seasoning substitute with:
6 leaves culantro or cilantro
6 sprigs parsley
2 tbs minced garlic
6 thyme sprigs
2 scallions

Instructions

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.

Notes

Note: Nutrition facts are incorrect considering you do not consume the liquid the corn is boiled in.

Nutrition