Start by grilling the Corn Cob (5 ear) 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 tablespoon). Then add the Onion (1/2), Garlic (3 clove), Curry Powder (2 tablespoon), and Cumin Seeds (3/4 teaspoon), and drop the heat to as low as it will go. Cook for 2-3 minutes. Then add the Scallion (2), Fresh Thyme (4 sprig), half of the Fresh Parsley (1 tablespoon), 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 cup), then bring to a boil.
Cut the grilled corn into 1-inch pieces and add to the pot. Add the Salt (1/2 teaspoon) and mix well to coat the pieces of corn with that rich coconut curry base.
Add the Cherry Tomato (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 tablespoon) and you’re done. Serve and enjoy!