Caribbean Corn on the Cob with Island-Kissed Sauce & Toasted Breadcrumbs
Caribbean Corn on the Cob with Island-Kissed Sauce & Toasted Breadcrumbs
Ingredients
For the Corn
- as needed water, to fill a large pot
- 1 cup coconut milk, from a 13.5 fluid ounce can
- 1/2 stick butter
- 5 corn on the cob, cut into halves
For the Island-Kissed Sauce
- 1/2 cup mayonnaise, generous scoop
- 1 tablespoon mild jerk seasoning
- 1 teaspoon dried parsley, for sprinkling
- 1 tablespoon lemon juice, from 1/2 a lemon
For Serving
- 1/4 cup toasted seasoned breadcrumbs, for sprinkling
Instructions
- 1
Fill a large pot with enough water to cover the corn. Add the coconut milk and butter to the pot. Bring the mixture to a rolling boil over high heat.
⏱️ 5 min
- 2
Carefully add the halved ears of corn to the boiling liquid. Cook the corn for 7 minutes, or until tender-crisp.
⏱️ 7 min
- 3
While the corn is cooking, prepare the Island-Kissed Sauce. In a medium bowl, combine the mayonnaise, mild jerk seasoning, dried parsley, and fresh lemon juice. Mix thoroughly until the sauce is smooth and creamy.
⏱️ 5 min
- 4
Once the corn is cooked, carefully remove it from the liquid using tongs and place it on a serving platter. Allow it to cool slightly so it's easier to handle.
⏱️ 2 min
- 5
Take each piece of cooked corn and generously brush it all over with the prepared Island-Kissed Sauce.
⏱️ 2 min
- 6
Sprinkle the toasted seasoned breadcrumbs evenly over the sauced corn, ensuring each piece is well coated for that ultimate crunch. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Caribbean Corn on the Cob with Island-Kissed Sauce & Toasted Breadcrumbs
For the Corn
- as needed water, to fill a large pot
- 1 cup coconut milk, from a 13.5 fluid ounce can
- 1/2 stick butter
- 5 corn on the cob, cut into halves
For the Island-Kissed Sauce
- 1/2 cup mayonnaise, generous scoop
- 1 tablespoon mild jerk seasoning
- 1 teaspoon dried parsley, for sprinkling
- 1 tablespoon lemon juice, from 1/2 a lemon
For Serving
- 1/4 cup toasted seasoned breadcrumbs, for sprinkling
Instructions
- 1
Fill a large pot with enough water to cover the corn. Add the coconut milk and butter to the pot. Bring the mixture to a rolling boil over high heat.
⏱️ 5 min - 2
Carefully add the halved ears of corn to the boiling liquid. Cook the corn for 7 minutes, or until tender-crisp.
⏱️ 7 min - 3
While the corn is cooking, prepare the Island-Kissed Sauce. In a medium bowl, combine the mayonnaise, mild jerk seasoning, dried parsley, and fresh lemon juice. Mix thoroughly until the sauce is smooth and creamy.
⏱️ 5 min - 4
Once the corn is cooked, carefully remove it from the liquid using tongs and place it on a serving platter. Allow it to cool slightly so it's easier to handle.
⏱️ 2 min - 5
Take each piece of cooked corn and generously brush it all over with the prepared Island-Kissed Sauce.
⏱️ 2 min - 6
Sprinkle the toasted seasoned breadcrumbs evenly over the sauced corn, ensuring each piece is well coated for that ultimate crunch. Serve immediately and enjoy!
⏱️ 1 min