TRINIDADIAN CORN PIE

Prep Time: 25 minutes

Cook Time: 30 minutes
Total Time: 55 minutes
Yield: Serves 6
Ingredients:

1 (15.4z) can whole corn

Water

1/2 teaspoon salt

1/2 tsp ground white pepper

1 egg, room temperature

8 Tbsp fine cornmeal

1/4 cup (2 oz) unsalted butter

3/4 cup diced onions

3/4 cup chopped bell peppers (mixture of green and red)

Minced hot pepper to taste

1 cup evaporated whole milk

1 cup grated sharp cheddar cheese, divided in half

Preparation:
1.

Preheat oven to 350 degrees F.

2.

Drain and reserve the liquid from the corn.

3.

Pour the reserved liquid into a 1-cup measuring cup, if the liquid does not fill the cup, add
lukewarm water to bring it up to 1 full cup of liquid.

4.

Pour the 1 cup of liquid and egg into a large bowl. Add the salt and white pepper and beat
to mix well.

5.

Add the cornmeal to the egg mixture. Stir to form a smooth paste and set aside.

6.

Add butter to a medium saucepan and place on medium heat and let melt. As soon as the
butter melts, add the onions, bell peppers and hot peppers and saute until the onions are
translucent.

7.

Pour in the milk, stir and bring the mixture to a boil. When the mixture comes to a boil,
immediately stir in the cornmeal and reduce the heat to low. Let cook on low heat for 4
minutes, stirring intermittently.

8.

Add the whole corn and stir to mix. Let the mixture continue to cook on low heat until is
comes away easily from the sides of the pot - about 5 minutes.

9.
10.

Remove the pot from the heat and stir in 1/2 cup of cheese.
Transfer the mixture to a greased baking dish. Smooth the surface and sprinkle the
remaining 1/2 cup of cheese on top of the mixture.

11.

Bake for 30 minutes or until the cheese is melted and golden brown.

12.

Let rest for at least 30 minutes before cutting and serving.

GUYANESE BOILED CORN

Ingredients:

1 cup fresh coconut milk

1 cup of water

Salt to taste

Lots of freshly ground black pepper to taste

Minced hot pepper to taste

4 sprigs fresh thyme

6 ears young corn

Preparation:
1.

2.
3.

Add all the ingredients except the corn, to a large pot and place on medium heat. Stir to
mix and dissolve the salt.
Cut each ear of corn in half.
Add the cut corn to the pot with the coconut milk mixture. Turn the heat to high, cover the
pot and bring to a boil. Once the pot comes to a boil, remove the lid and let continue to cook
on high heat until all the liquid has been absorbed and the coconut milk cracks (this is
indicated by small bits of white curds from the coconut milk).

4.

Serve warm or at room temperature.