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  • Complexity: easy


  • 6 – 8 ears corn, peeled and strings removed
  • 4 - 5 fresh rosemary sprigs
  • 2 – 3 sprigs thyme
  • 1½ tbsp pimento sauce (we used Bertie’s Pimento sauce)
  • 3 – 4 cloves garlic, chopped
  • 1½ tsp salt
  • ½ tsp black pepper
  • 1 hot pepper, optional
  • 2 - 3 cups coconut milk
  • Additional water if necessary


  1. Rinse the corn and place the corn in a large pot.

  2. Strip 2 – 3 of the rosemary leaves off the stalk and chop. Add to the pot along with the remaining whole sprigs. Add the fresh thyme, pimento sauce, whole pepper, garlic, salt and black pepper.

  3. Add the coconut milk. Add some additional water if necessary, just enough to cover the corn with liquid.

  4. Bring to a boil and let cook for 20 – 25 minutes. Halfway through cooking, reduce the heat to medium and let finish cooking. Be careful not to let the hot pepper burst in the corn. You may remove it when the corn is almost finished.  Taste the liquid during the cooking period, to ensure it is well seasoned and adjust if necessary.

  5. Serve hot or room temperature. You can leave the corn in the liquid and store any leftovers in the refrigerator and reheat.

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