Roast or boil corn? It depends on your dentures

The ever popular decision when driving along the highway on a road-trip to South Trinidad: Roast or boil corn? Usually the occupants in the car will say “take de two!” as both versions are delicious. Some may argue that roast corn is for those with strong jaws and teeth as the kernels tend to be chewy while boil corn is the softer, spicier sister… The only way to conclude this dispute is for you to taste them yourself.

Probably the most difficult part about preparing fresh corn is stripping the husk and removing the silk. As a child this was a dreaded task but the promise of delicious hot corn was enough to help me rally through chucking dozens of corn. In Trinidad the corn used is not sweet corn so whatever seasonings you cook the corn with, will be imparted.

Roast corn

Traditionally, corn is roasted on a coal pot which because of its small size and portability, can be used at the side of the road or even highway! The small size means that the coal pot cannot accommodate a lot of coal which means that the coal pot can provide a slow-cook option. A coal pot is used for cooking outdoors in rural areas and the clay version was brought from Africa.

Fanning the flames of the iron coal pot. 

The charred, smoked flavour from the coals is what gives roast corn its distinct flavor. The vendors ingeniously save the corn husk and put the roast corn back into the husk as a make-shift natural “plate” to serve customers. Cool right?

The final product: Roast corn has a distinct charred flavour and chewy texture.

Boil corn

Boil corn is prepared with tons (emphasis on tons!) of local seasonings including garlic, chadon beni, chives, onion, fine thyme, Spanish thyme, fat thyme (pudina), black pepper, parsley, celery, hot scotch bonnet pepper, pimento, and salt. Some contend that boiling the corn in coconut milk is a must but, as with all Trini cuisine, there’s more than one way to boil corn! The broth is an important component in preparing boil corn, however, as most of us tend to slurp the peppery concoction with delight after eating the corn, not to mention desperately sucking on the corn cub to get every last drop of broth goodness!

Some local herbs and seasonings used in preparing boil corn.

Boil corn must be seen with lots of green bits!