Effortless Trinidadian Corn (Print Version)

# Ingredients:

01 - 5 corn cobs, husks removed and cut in half.
02 - 2 cans (13.5 ounces each) of creamy coconut milk.
03 - 1 cup of plain water.
04 - 1 tablespoon of salted butter.
05 - 6 garlic cloves, chopped up finely.
06 - 8 sprigs thyme, use only the leaves.
07 - 2 culantro leaves or 4 cilantro sprigs, finely sliced.
08 - 20 chives, minced.
09 - 2 small habanero chilies, stems removed.
10 - ½ teaspoon of salt, adjust if needed.
11 - ½ teaspoon of ground black pepper.

# Instructions:

01 - Wash the corn after peeling off husks and silk, then cut them in half.
02 - Combine water with coconut milk in a big pot and let it come to a boil.
03 - Mix in the butter, garlic, herbs, habanero, salt, and pepper, then simmer for 10 minutes.
04 - Put the corn in and let it cook for 30 minutes on low heat, flipping occasionally, until the liquid thickens up into a sauce.
05 - Spoon the corn and flavorful sauce into serving bowls.

# Notes:

01 - Poke peppers to add more spiciness.
02 - Stays good in the fridge for 1 week.
03 - Heat leftovers again with a splash of water.

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