COCONUT BOILED CORN

Ingredients

6 – 8 ears corn, peeled and strings removed

6 – 8 blades shadon beni, chopped

Few blades chives, chopped

4 – 5 sprigs small thyme

2 tbsp pimento sauce

3 – 4 cloves garlic, chopped

1½ tsp salt (optional use smoked sea salt if possible)

½ tsp black pepper

1 tsp all purpose seasoning

1 hot pepper or a few dashes pepper sauce

2 – 3 cups coconut milk

Additional water

Directions

1. Rinse the corn and place the corn in a large pot. Add the fresh herbs, pimento sauce, garlic, salt and black pepper.
2. Add the coconut milk. Add some additional water if necessary, just enough to cover the corn with liquid.
3. Bring to a boil and let cook for 15 – 20 minutes. Halfway through cooking, reduce the heat to medium and let finish cooking. You may need to add some more liquid during cooking. Check on the hot pepper if using and remove when corn is almost finished being careful not to let it burst in the corn. Taste the liquid during the cooking period, to ensure it is well seasoned and adjust if necessary.
4. Serve hot or room temperature. You can leave the corn in the liquid and store any leftovers in the refrigerator and reheat.