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


  1. Rinse the corn and cut in half or thirds based on the length of the corn.
  2. 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.
  3. Add the corn, salt and black pepper to the pot and mix well, coating the corn with the chadon beni and butter mixture.
  4. Add the coconut milk and water to the corn, just enough to cover the corn. Add the Adams Pepper Sauce and mix well.
  5. 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
  6. Serve hot or room temperature. You can leave the corn in the liquid and store any leftovers in the refrigerator and reheat.