The Easiest Summer Dish with a Jamaican Twist

Last month, we shared the recipe for a seriously delicious herb-dusted mahi-mahi filet by culinary duo, Suzanne and Michelle Rousseau. Now, we’re sharing their perfect accompaniment for any summer picnic—boiled corn. Instead of serving with plain butter, the sister chefs use a Jamaican-inspired pimento butter-and-cheese spread.

Don’t be afraid by the number of ingredients—this is actually a super simple recipe with great flavor. Here’s how you can make Jamaican-style corn for your end-of-summer celebrations!

Boiled Corn with Pimento Butter and Cheese

Serves 6

Ingredients

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 (recipe below)

4 ounces Asiago cheese,

grated (about 1 cup)

Spiced Salt, to taste

3 fresh limes

3 tablespoons chopped

fresh cilantro

For the Pimento Butter

¼ pound (1 stick) unsalted butter

2 teaspoons ground allspice

3 stalks scallion, chopped

1 teaspoon chopped fresh thyme

1 garlic clove

juice of 2 limes

½ teaspoon sea salt

For the Spiced Salt

3 tablespoons fine sea salt

1 tablespoon chopped fresh thyme

½ teaspoon ground cumin

½ teaspoon ground allspice

Method

1. Bring seasoned water to a boil.

In a large pot, combine the water, butter, scallions, garlic, Scotch bonnets, salt, thyme, allspice and bay leaves.

2. Add corn to water.

Jamaican-style corn cooks longer than many other recipes. Boil until very tender, about 45 minutes.

3. Prepare the pimento butter.

While the corn boils, mix softened butter in a bowl with ground allspice,  chopped scallion, thyme, minced garlic clove, sea salt and lime juice until well blended.  

4. Prepare the spiced salt.

Mix sea salt, thyme, ground cumin and allspice into a small mixing bowl until well blended.

5. Dress the 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.

Recipe from Caribbean Potluck by Suzanne Rousseau and Michelle Rousseau, edited by Outpostings. © 2014 Kyle Books, and the photographs © Ellen Silverman