Trinidadian Corn (Print Version)

# Ingredients:

01 - 5 corn cobs, peeled and cut in half.
02 - Two cans (13.5 oz each) coconut milk, full-fat.
03 - A cup of water.
04 - 1 tbsp salted butter.
05 - 6 minced garlic cloves.
06 - Leaves from 8 thyme sprigs.
07 - 2 chopped culantro leaves or 4 cilantro sprigs.
08 - 20 finely chopped chives.
09 - Two small habaneros, no stems.
10 - 1/2 teaspoon of salt, plus extra if needed.
11 - Half a teaspoon of black pepper.

# Instructions:

01 - Rinse the cobs after removing the husks and silk, then cut them in halves.
02 - In a big pot, heat up coconut milk and water till bubbling.
03 - Add minced garlic, butter, herbs, salt, pepper, and habanero. Let it gently cook for about 10 minutes.
04 - Toss in the corn and let it cook for 30 minutes. Stir it once in a while until the liquid becomes saucy and thick.
05 - Spoon the corn and that rich sauce into servings.

# Notes:

01 - Want it spicier? Poke holes in the peppers.
02 - Lasts for a week in the fridge.
03 - Just add water to reheat.

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