Recipes
CHADON BENI & COCONUT BOILED CORN

Ingredients
4 – 5 ears corn, peeled and strings removed (sweet corn can be used)
3 tbsp Adams Trini Chadon Beni Sauce
3 oz butter
3 – 4 cloves garlic, finely chopped
1 tsp salt
½ tsp black pepper
Few dashes of Adams Pepper Sauce
2 (14/15 oz) cans coconut milk
½ cup
Additional water if necessary
Directions
- Rinse the corn and cut in half or thirds based on the length of the corn.
- In a large pot, melt the butter over medium high heat. Add the garlic and cook for a few seconds. Add the Adams Trini Chadon Beni Sauce and cook for 1 more minute.
- Add the corn, salt and black pepper to the pot and mix well, coating the corn with the chadon beni and butter mixture.
- Add the coconut milk and water to the corn, just enough to cover the corn. Add the Adams Pepper Sauce and mix well.
- Cover and let cook for approximately 20 -25 minutes. The coconut milk will reduce a bit and thicken slightly. Taste the liquid during the cooking period, to ensure it is well seasoned and adjust if necessary
- Serve hot or room temperature. You can leave the corn in the liquid and store any leftovers in the refrigerator and reheat.