Description
Trinidadian Boiled Corn offers a taste of the islands. Learn Mama Tessa’s easy recipe for tender, flavorful corn, perfect as a quick snack or side.
Ingredients
Scale
- Sweet Corn Essentials:
- 4–6 ears fresh corn on the cob, shucked
- 8 cups water (or enough to cover corn)
- Flavor Boosters:
- 1–2 tablespoons sea salt (to taste)
- 4–5 sprigs fresh thyme
- 3–4 garlic cloves, smashed
- 1 teaspoon whole black peppercorns
- Optional Drizzle:
- Melted butter (optional)
- Extra sea salt (optional)
- Lime wedges (optional)
Instructions
- Prep Your Cobs:: First things first, get those beautiful corn cobs ready. You want to shuck them, meaning remove all the green outer leaves and those pesky silken threads. I usually give them a quick rinse under cold water too, just to make sure they’re super clean. Honestly, sometimes I miss a few silks and end up picking them off after, but hey, it’s homemade, right? Don’t worry about being too perfect here, just get ’em clean.
- Season the Water:: Next up, grab your biggest pot – one that can comfortably hold all your corn cobs. Fill it with enough cold water to fully cover the corn. Now, for the good stuff! Toss in a generous amount of sea salt, those fresh thyme sprigs, the smashed garlic cloves, and the whole black peppercorns. This is where the flavor magic for your Trinidadian Boiled Corn truly begins. I once forgot the salt, and let’s just say, the corn tasted like, well, just boiled corn. Big mistake!
- Bring to a Boil:: Place the pot on your stovetop over high heat and bring that seasoned water to a rolling boil. You’ll start to smell the herbs and garlic as it heats up, and honestly, that’s when you know you’re on the right track! Don’t rush this part; let it get good and bubbly before you add the corn. It helps infuse the flavors into the water properly, which means more flavorful corn for you!
- Add the Corn:: Once the water is vigorously boiling, carefully add the shucked corn cobs to the pot. Be gentle, hon, we don’t want any splashes! Make sure all the cobs are submerged. If your pot isn’t big enough for all of them at once, it’s totally okay to do them in batches. Overcrowding the pot can make them cook unevenly, and nobody wants half-cooked, half-tender Trinidadian Boiled Corn.
- Boil Until Tender:: Reduce the heat to medium-high and let the Trinidadian Boiled Corn cook for about 10-15 minutes. How long exactly depends on how fresh your corn is and how tender you like it. I usually check a kernel around the 10-minute mark to see if it’s sweet and soft. It should be vibrant yellow and smell absolutely divine. Don’t let it get mushy, though; we’re aiming for tender-crisp!
- Serve It Up:: Once the corn is cooked to your liking, carefully remove the cobs from the pot using tongs. Let any excess water drain off. You can serve them immediately, piping hot! Sometimes I’ll give them a little extra sprinkle of sea salt or a tiny drizzle of melted butter, but honestly, they’re perfect just as they are. The kitchen will smell amazing, and trust me, they won’t last long!