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Author Notes: My dad is from Trinidad (and Tobago). While my mom did most of the cooking, in our house it was my dad's job to make corn on the cob. Simply because it was always just that good. This is his recipe. —Flirty Foodie
Serves 4-6 side dish portions
- 4 fresh corn on the cob
- 400 milliliters (1 can) coconut milk
- 1 garlic clove, peeled
- 1 small onion, peeled
- 5 sprigs thyme, leaves only
- salt and freshly cracked black pepper to taste
- Clean the corn, removing husks and silk. Cut each ear of corn in half (or not, this just helps it fit in the pot better)
- Place all ingredients in a large pot and simmer with lid on medium low heat for about 20 minutes, to desired doneness. Turn corn in pot at least once about half way through cook time. (If coconut milk bubbles up too much, reduce heat and/or remove cover.)
- Remove garlic clove and onion. Check for salt and pepper. Serve while still warm, with a little coconut milk sauce poured on top.
- This recipe was entered in the contest for Your Best Recipe with Corn