Grilled Curry Corn

Start by grilling the Corn Cobs (5 ears) for about 5 minutes to give them a slight char.

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 (1 tsp), and drop the heat to as low as it will go. Cook for 2-3 minutes. Then add the Scallion (1 bunch), 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.

Now crank-up the heat and add the Coconut Milk (1 1/4 cups), then bring to a boil.

Cut the grilled corn into 1-inch pieces and add to the pot. Add the Salt (as needed) and mix well to coat the pieces of corn with that rich coconut curry base.

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.

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!