I recently (2017) had the pleasure of tasting spme spicy curry corn in Trinidad and Tobago and it was sooo good! So now I share this Trini spicy corn recipe with you! Even though my curry corn was very spicy (I forgot how hot the Trinidad peppers are), it tasted really good!
4-6 corn on the cob, Pig tail (optional), Big leaf and small leaf thyme, Sharon beni, Chive, 3 garlic cloves finely chopped, 1 onion finely chopped, Pimento 4 different colours finely chopped, 1 hot pepper, 1 can coconut milk, 1 tablespoon curry powder, 2 tablespoons oil
Put the pig tails in a pressure pot and allow to tenderize. In the meantime cut up the each corn into small pieces.
Put a large pot on the stove to hot. Pour in the oil to hot. Add the finely chopped garlic onion and pimento and allow to saute for a few minutes.
Add the curry powder and allow to fry up with the garlic, onion and pimento peppers.
Add the corn and pigtail. Mix well to ensure that the curry to coat these ingredients.
Pour in the coconut milk, whole hot pepper and add the green herbs. Allow the corn to cook and absorb the flavors of the coconut milk and herbs.