A Trini favorite curried corn! Corn on on the cob smothered in spicy curry never disappoints . Easy snack to whip up and it also makes a great side dish.
[ingredients title=”Ingredients”]
- 8 ears of corn
- 2 Tbsp Green seasoning
- 2 Tbsp Curry powder
- 1 tsp Ground cumin
- 1 tsp Garam masala
- 1/2 tsp Saffron powder (tumeric)
- 6 Garlic cloves finely minced
- 2 Large pimento peppers
- 1 Small onion finely diced
- 5 Large chadon beni leaves finely minced
- 1/2 tsp Black pepper
salt to taste - 1/4C Coconut milk
- 3 Tbsp Coconut oil
[/ingredients]
[directions title=”Directions”]
- Chop corn into 1 inch rounds. Season corn with green seasoning, garlic and pimento peppers overnight in the refrigerator (optional)
- Mix curry slurry (curry powder + water) and measure out the other spices and set aside
- In a large pot heal oil, add curry slurry to hot oil and allow to “burn” for 2 – 3mins. Add the rest of spices as well as onions, pimento peppers and garlic and allow to cook for another 2mins
- Add corn into the pot and stir ensuring that all the corn is coated in the curry mixture
- Add 2 cups of water to the pot as well as salt and black pepper. Stir and the cover pot. Turn heat down to medium low and allow to cook for 20mins
- Uncover pot, add coconut milk and allow to cook uncovered for a further 15mins or until sauce is to desired thickness. Finish it off with a generous sprinkle of chadon beni and serve
[/directions]
