Corn On The Cob Brings Bold Flavor When Prepared The Trinidadian Way

Wherever you find yourself in the Caribbean, the whiff of flavorful and highly seasoned food is sure to lure you in. Around the world, corn on the cob is a delicacy that is brought to life with all sorts of tricks like reheating the sweet crop in a cast iron pan for more flavor or adding vibrant ingredients from buttered, spiced, and mayonnaise-lathered elotes in Mexico to a good old BBQ summer classic in the States (with a side of bacon of course). Trinidad and Tobago's "boil corn" is no exception. Known (and loved) for its layers of pepper, chopped green onion, and Chado Beni (otherwise known as culantro or shado beni), a broth made up of traditional Caribbean green seasoning (a blend of garlic, scotch bonnet pepper, green onions aka scallion, pimento seeds, fresh parsley, cilantro, thyme, celery, and sometimes ginger) and coconut milk, this is sure to be a new way to fall in love with everyone's favorite summertime treat.

Boil corn is enjoyed as a light dish on its own or as something to munch on while liming,a Caribbean term which means to gather and chill, but can sometimes be eaten as a side dish at the table. While in Trinidad and Tobago, you're more likely to sink your teeth into this juicy and coconut-drenched corn at a roadside stand rather than in a fancy restaurant. As with lots of island delicacies, eating street food in the company of sea breeze and sunshine is the added ingredient which makes the food extra tasty. It is also a staple that is enjoyed year-round, so whenever you visit the twin islands, you can usually find boil corn served at a food festival, the beach, or anywhere else.

To truly enjoy this special Trini dish, you will want to ensure that you've got the right coconut milk. The creaminess of the coconut milk is what makes the broth so delicious. Going with fresh coconut milk is the traditional way of making it in Trinidad and Tobago but canned coconut milk works just as well. For a richer flavor, it is best to choose a full-fat coconut milk brand that has no added preservatives. Boxed coconut milk will leave you with a diluted coconut flavor, so you'll want to avoid it at all costs.

Another tip is to ensure that you've selected the freshest corn to offer the sweetness that is essential for an impressive pot of boil corn. When purchasing fresh corn, try to keep an eye out for signs of worm or bug damage – you can pass on this corn. It's also a good idea to feel the kernel and test out its firmness. The firmer the kernel the fresher, which is desirable in this dish. Note that frozen corn won't work well for this recipe as it significantly loses its flavor and texture. The vibrancy of this dish is also super important, so fresh corn will offer a brighter hue that gets the Trini sign of approval. If you do miraculously happen to have any leftover boil corn, you can preserve it in an air-tight container and return to it for five to seven days.