Food

[Raza]

I think I would have loved it. As for the corn, it is a veg that is often overlooked. I mean putting it on an open flame and letting it get a bit burnt and then slathering it with butter is pretty good, so people often don't go further. We do this thing we call Antiguan corn though we've had it in Jamaica and elsewhere in the Caribbean as well. Take corn and coconut milk or cream. We like Graces, as they make something halfway between. Bring the coconut milk to a simmer in a large saute pan with one or two whole green Scotch bonnets or habaneros. Whole. Don't cut, pierce or otherwise interfere with the structural integrity of them. Add cinnamon leaves, bay leaves, garlic, scallions, a few peppercorns, a few whole allspice and a bit of palm or brown sugar. Cut cobs into thirds and throw them in. Keep rolling them at a simmer until the coconut milk evaporates and coats the corn.

That sounds delicious. It does sound a bit similar to how this corn was prepared. The menu states it as “white & yellow corn, ginger coconut beurre monte, chile picante”. Although, I must admit, I very much prefer corn off the cob and even when presented with corn on the cob, I tend to strip the kernels before eating.