📝 About This Recipe
Transport your senses to the bustling streets of Port of Spain with this smoky, charred Caribbean roasted corn. Unlike its creamy Mexican cousin, this version celebrates the natural sweetness of the corn enhanced by a vibrant 'green seasoning' butter and a kick of Scotch bonnet heat. It is a quintessential island snack that balances the char of the open flame with the herbaceous brightness of culantro and lime.
🥗 Ingredients
The Corn
- 6 ears Fresh Sweet Corn (husks and silk removed)
- 2 tablespoons Vegetable Oil (for brushing)
- 1 teaspoon Sea Salt
Island Green Butter
- 1/2 cup Unsalted Butter (softened to room temperature)
- 6 leaves Shado Beni (Culantro) (finely minced; substitute with cilantro if unavailable)
- 3 cloves Garlic (pressed or turned into a paste)
- 2 pieces Pimento Peppers (Caribbean seasoning peppers, seeded and minced)
- 1/4 teaspoon Scotch Bonnet Pepper (minced very finely; adjust for heat preference)
- 1 teaspoon Fresh Thyme (leaves only)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Garnish
- 2 tablespoons Fresh Cilantro (chopped)
- 1 whole Lime Wedges (cut into 6 segments)
- 1/2 teaspoon Smoked Paprika (for a final dusting)
👨🍳 Instructions
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1
Preheat your outdoor grill to medium-high heat (about 400°F/200°C). If using a gas grill, light all burners; if using charcoal, pile the coals to one side for dual-zone cooking.
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2
While the grill heats, prepare the Island Green Butter. In a small mixing bowl, combine the softened butter, minced shado beni, garlic paste, minced pimento peppers, Scotch bonnet, thyme, lime juice, and black pepper.
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3
Use a fork to mash the ingredients into the butter until the herbs are evenly distributed and the butter looks vibrant green. Set aside at room temperature to allow flavors to meld.
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4
Prepare the corn by removing all husks and silk. Rinse the ears and pat them completely dry with paper towels; moisture on the surface will prevent proper charring.
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5
Lightly brush each ear of corn with vegetable oil and sprinkle uniformly with sea salt. This helps the heat transfer and seasons the kernels deeply.
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6
Place the corn directly onto the hot grill grates. Close the lid and cook for about 3-4 minutes without moving them to establish the first set of char marks.
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7
Using tongs, rotate the corn a quarter turn. Continue cooking and rotating every 3 minutes for a total of 12-15 minutes.
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8
Look for the kernels to turn a deep golden yellow with patches of dark brown and black blisters. The corn should be tender but still have a 'pop' when bitten.
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9
During the last 2 minutes of grilling, use a heat-proof brush to apply a thin layer of the prepared Island Green Butter to each ear. Be careful, as the butter will cause flare-ups.
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10
Remove the corn from the grill and place them on a large serving platter.
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11
Immediately slather the remaining Green Butter over the hot corn so it melts into every crevice between the kernels.
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12
Garnish with a final dusting of smoked paprika and fresh cilantro. Serve immediately with lime wedges on the side for an extra zesty finish.
💡 Chef's Tips
If you cannot find Shado Beni, use twice the amount of fresh cilantro and a pinch of celery salt to mimic the flavor profile. For an authentic street-food texture, don't be afraid of the char; those blackened bits provide the essential smoky contrast to the sweet corn. To make this ahead, prepare the butter up to 3 days in advance and keep it refrigerated, but bring to room temperature before using. If you don't have an outdoor grill, you can achieve a similar effect over a gas stove flame using a wire rack or in a very hot cast-iron skillet. Always remove the seeds and white pith from the Scotch bonnet to control the heat level while keeping the fruity aroma.
🍽️ Serving Suggestions
Pair with a cold glass of Mauby or Sorrel drink to balance the spicy kick. Serve alongside BBQ jerk chicken or grilled fish for a complete Caribbean feast. For a party, cut the corn into smaller 2-inch 'ribs' before grilling for easier snacking. Goes beautifully with a side of crunchy Caribbean coleslaw with a vinegar-based dressing. A cold Caribbean lager like Carib or Red Stripe is the perfect beverage companion.