Boiled corn may sound boring but Guyanese-styled boiled corn will have you gnawing at the cob log after the kernels are eaten. Guyanese-styled corn is boiled in fresh coconut milk and seasoned with salt, pepper and fresh thyme. The corn is cooked until all the liquid has been absorbed by the corn. It is extremely flavorful.
- 1 cup fresh coconut milk
- 1 cup of water
- Salt to taste
- Lots of freshly ground black pepper to taste
- Minced hot pepper to taste
- 4 sprigs fresh thyme
- 6 ears young corn
Add all the ingredients except the corn, to a large pot and place on medium heat. Stir to mix and dissolve the salt.
Cut each ear of corn in half.
Add the cut corn to the pot with the coconut milk mixture. Turn the heat to high, cover the pot and bring to a boil. Once the pot comes to a boil, remove the lid and let continue to cook on high heat until all the liquid has been absorbed and the coconut milk cracks (this is indicated by small bits of white curds from the coconut milk).
Serve warm or at room temperature.
Edited by Hector Rodriguez