RECIPE
13 INGREDIENTS6 STEPS25MIN

Grilled Curry Corn

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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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Curry corn is one of the best side dishes you’ll ever have. Also great as a snack when hosting friends.

25MIN

Total Cooking Time

13

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
2 Tbsp
Vegetable Oil
up to 3 Tbsp
1/2
Onion , diced
3 cloves
Garlic , crushed
2 Tbsp
Curry Powder
3/4 tsp
Cumin Seeds
1/2
Scotch Bonnet Pepper , thinly sliced
4 sprigs
2 Tbsp
1 1/4 cups
Coconut Milk
1/2 tsp
6
Cherry Tomatoes , halved
2
Scallions , chopped
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Directions

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Step 1
Start by grilling the Corn Cobs (5 ears) for about 5 minutes to give them a slight char.
Step 2
Heat your pot, one with a lid, on a medium flame and add the Vegetable Oil (2 Tbsp) . Then add the Onion (1/2) , Garlic (3 cloves) , Curry Powder (2 Tbsp) , and Cumin Seeds (3/4 tsp) , and drop the heat to as low as it will go. Cook for 2-3 minutes. Then add the Scallions (2) , Fresh Thyme (4 sprigs) , half of the Fresh Parsley (1 Tbsp) , and Scotch Bonnet Pepper (1/2) and cook on low for a further 2-3 minutes.
Step 3
Now crank-up the heat and add the Coconut Milk (1 1/4 cups) , then bring to a boil.
Step 4
Cut the grilled corn into 1-inch pieces and add to the pot. Add the Salt (1/2 tsp) and mix well to coat the pieces of corn with that rich coconut curry base.
Step 5
Add the Cherry Tomatoes (6) , then cover the lid and bring to a boil. Reduce to a simmer once it comes to a boil and let it cook for about 10 minutes. If you are using sweet corn, the cooking time is much less than if using traditional Caribbean corn which is a bit tougher.
Step 6
Do remember to stir a couple times so every piece of corn gets coated with that tasty curry goodness. Taste for salt, adjust, top with Fresh Parsley (1 Tbsp) and you’re done. Serve and enjoy!

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