Trinidadian Boiled Corn

Ingredients :

• 5 ears of corn that have been husked and cut in half
• 2 (13.5 ounce) full-fat cans coconut cream coconut cream
• one water cup
• 1/fourth cup salted butter
• 6 minced garlic cloves
• leaves from eight thyme stalks
• 2 culantro leaves or 4 sprigs of cilantro, only the leaves, cut finely
• 20 chives, cut finely
• two little habaneros, stems removed
• Salt to taste, up to one teaspoon.
• Black pepper, half a teaspoon

STEPS :

     1. Harvest the corn :

Holding the corn firmly with one hand, carefully peel back the leaves and silk strands from the pointed end to the stem end of the corn to remove the husk. Remove the husk from the base and throw it away. Peel the corn until the kernels are visible. For every ear, repeat this.
Remove any remaining silk fibers by giving each ear a thorough rinse under running water.

     2. Cut the corn in half :

Cut the corn in half on a cutting board using a large chef's knife. If the corn is tiny enough, you can even simply use your hands to cut it in two.

     3. Simmer the liquids after bringing them to a boil :

Coconut milk and water should be put in a deep, wide pot and heated to a rolling boil.
Add the butter, black pepper, salt, thyme, culantro, chives, and habanero. For ten minutes, let it simmer.

     4. Corn is boiled :

After adding the corn, boil everything for 30 minutes on low heat. Using metal tongs or a fork, turn the corn every 8 to 10 minutes. If you don't want it to be spicy, take care not to burst the pepper in the simmering liquid.
When the coconut milk has been sufficiently reduced to become thick and coat the corn well, the dish is finished. Instead of making it into a soup, you should reduce it and add some gravy.

Divide the coconut milk and corn among bowls. This can be used as a side dish or on its own.
For up to a week, store leftovers in the refrigerator in an airtight container.
Put the corn and 2 tablespoons of water back into the cooking saucepan to reheat. Bring to a simmer and heat for 5–10 minutes over medium-low heat.
As an alternative, reheat in the microwave for 3–4 minutes, or until well heated.