Boiled Corn with Pimento Butter
Putting a “yardie” twist on a Mexican classic, Boiled Corn with Pimento Butter is a nice way to flavour-up a typically traditional Jamaican side dish (corn served with a dab of butter) by seasoning it with island spices including thyme, scotch bonnet, allspice berries and bay leaves.
Serves 6
12 cups water
1 pound (4 sticks) butter
1 bunch scallions
4 cloves garlic
6 Scotch bonnets
2 tablespoons sea salt
1 bunch fresh thyme
6 allspice berries
2 bay leaves
6 ears corn, husks reserved
4 ounces Pimento Butter
4 ounces Asiago cheese, grated (about 1 cup)
Spiced Salt to taste
3 fresh limes
3 tablespoons chopped fresh cilantro
Method
In a large pot, combine the water, butter, scallions, garlic, Scotch bonnets, salt, thyme, allspice and bay leaves. Bring to a boil, add the corn and boil until the corn is very tender, about 45 minutes (less if using fresh American corn).
With tongs, remove the corn from the water. Roll each corn cob first in the pimento butter, then in the cheese, then return the cobs to their husks. Garnish each corn cob with some Spiced Salt, a squeeze of fresh lime juice and the cilantro. Serve immediately
Get these and more great recipes from Michelle and Suzanne Rosseau on their website
www.2sistersandameal.com
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