Print

Coconut Milk Boiled Corn on the Cob Recipe with Spicy Butter

two cobs of plump white corn boiled in coconut milk on a plate with a dollop of spicy chive butter garnished with thyme
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Delicious, authentic Jamaican boiled corn on the cob recipe featuring coconut milk, fresh herbs, and a spicy butter.

Ingredients

Scale

Coconut Milk Boiled Corn

  • 8 ears of Corn, husks and silk removed
  • 2 stalks Green onion (or scallion as we call it in Jamaica)
  • 3 sprigs Thyme
  • 8 whole Pimento seeds
  • 1 teaspoon Sea salt (optional
  • 2 -3 cups Coconut milk

Spicy Chive Butter

  • 1 cup Butter, slightly softened*
  • 2 cloves Garlic, peeled and coarsely chopped
  • 1/4 Scotch bonnet pepper, seeded (or as desired)*
  • 1/2 cup Chives, chopped

Instructions

BOIL Corn on the Cob in Milk

  1. Remove the husks and silk from each corn, then rinse and place in a deep pot.
  2. Give the green onion a rough chop and place in the pot on top of the corn along with the thyme, pimento seeds, peppercorn and salt.
  3. Add the coconut milk.
  4. Fill the pot halfway with cool water.
  5. Place the lid on the pot and bring the corn to a boil on medium – high heat.
  6. Remove the lid. Allow the liquid to boil 2 full minutes.
  7. Turn the heat off. Remove from stove if electric. Allow to sit uncovered 10 minutes or until tender if pierced with a fork.
  8. reduce heat to bring the corn to a rolling boil for 12 – 15 more minutes. Serve warm.

BUTTER DIRECTIONS

  1. Combine the butter, garlic, scotch bonnet pepper, and chives in a food processor and process until smooth.
  2. Set aside until ready to use.

Notes

  • In Eartha's childhood, this corn in milk recipe was always served with crabs. Listen to her story, A Caribbean Canadian as you make her recipe!
  • Eartha is vegan, so she chose Vegan Butter. Feel free to do the same!
  • Scotch Bonnet Peppers are used often in Jamaican cuisine and definitely the authentic choice for Eartha's recipe. However, they are extremely spicy. If this is not something you can handle, try jalapeno instead.
  • If you prefer to enjoy the natural sweetness and herbaceous nature of corn, skip the salt!
  • Load on the CORN-diments! Add a squeeze of lime for an extra zing.
  • Do not throw out the coconut milk mixture used to boil the corn. Save it for use in other recipes like Jamaican Rice and Peas.
  • If you're not going to eat fresh corn within 48 hours of purchasing it, prepare the corn for cooking by removing the husks and silk. Then break the corn in half and freeze it in an airtight gallon Ziplock bag. Once cooked, eat the corn within 24 hours.

Nutrition

Find it online: https://thestoriedrecipe.com/milk-corn-on-the-cob/