📝 About This Recipe
Transport yourself to the vibrant streets of Kingston or Port of Spain with this aromatic, soul-warming Caribbean Boiled Corn. Unlike plain corn on the cob, this version is simmered in a 'seasoned water' infused with creamy coconut milk, fiery scotch bonnet, and earthy aromatics that permeate every kernel. It is a quintessential island snack, offering a perfect balance of natural sweetness and savory, spicy undertones that define West Indian street food culture.
🥗 Ingredients
The Corn
- 6 ears Fresh Sweet Corn (shucked and cleaned, silk removed)
The Seasoned Broth
- 8 cups Water (enough to fully submerge the corn)
- 1 cup Full-fat Coconut Milk (canned or fresh for richness)
- 2 tablespoons Sea Salt (adjust to taste)
- 1 tablespoon Brown Sugar (to enhance the corn's natural sweetness)
- 8-10 pieces Pimento Berries (Allspice) (cracked slightly to release oils)
- 4-5 sprigs Fresh Thyme (whole)
- 4 cloves Garlic (smashed)
- 1 whole Scotch Bonnet Pepper (keep whole to avoid extreme heat; do not cut)
- 2 stalks Scallions (bruised and knotted)
- 2 tablespoons Unsalted Butter (for the boiling liquid)
For Serving
- 4 tablespoons Salted Butter (melted for brushing)
- 1 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Prepare the corn by removing the husks and all the fine silk. If the ears are very large, snap them in half to ensure they fit comfortably in your pot.
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2
In a large heavy-bottomed stockpot or Dutch oven, add the 8 cups of water and the coconut milk.
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3
Add the sea salt, brown sugar, smashed garlic cloves, and slightly cracked pimento berries to the liquid.
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4
Take the scallions and 'bruise' them by hitting them with the back of a knife, then tie them into a simple knot and drop them into the pot along with the thyme sprigs.
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5
Carefully place the whole scotch bonnet pepper into the pot. Ensure the skin is intact; if it punctures, the broth will become extremely spicy.
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6
Add the 2 tablespoons of unsalted butter to the liquid and bring the entire mixture to a rolling boil over high heat.
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7
Once boiling, allow the aromatics to infuse the water for about 5 minutes before adding the corn.
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8
Carefully lower the corn ears into the boiling seasoned broth. The water should completely cover the corn; add a little more hot water if necessary.
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9
Reduce the heat to medium-high, cover the pot partially with a lid, and boil for 15-20 minutes.
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10
Test for doneness by piercing a kernel with a fork; it should be tender and the liquid inside the kernel should be milky, not clear.
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11
Turn off the heat and let the corn sit in the seasoned liquid for an additional 5 minutes to soak up more flavor.
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12
Using tongs, remove the corn from the pot and place on a serving platter. Discard the boiled aromatics and the scotch bonnet.
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13
Brush the warm corn generously with melted salted butter and sprinkle with a touch of freshly cracked black pepper before serving.
💡 Chef's Tips
Use the freshest corn possible; the natural sugars begin converting to starch the moment it is picked. If you cannot find a Scotch Bonnet, a Habanero is a suitable substitute, but keep it whole to control the heat. Don't skip the pimento (allspice) berries; they provide the signature 'island' aroma that plain corn lacks. If using field corn (maize) rather than sweet corn, increase the cooking time to 45-60 minutes as it is much tougher. Save a cup of the boiling liquid to drizzle over the corn if you are reheating it later to keep it moist.
🍽️ Serving Suggestions
Serve hot as a standalone snack wrapped in foil, just like an island street vendor. Pair with a cold glass of Jamaican Carrot Juice or Sorrel. Serve alongside jerk chicken or fried fish for a complete Caribbean feast. Top with a squeeze of lime juice for a bright, acidic contrast to the creamy coconut broth. Excellent when served with a side of 'festivals' (sweet Caribbean fried dumplings).