Trinidad Curry Corn

Remove the husks and silk from the corn, then cut each cob into rounds about 3/4 inch thick.

Add the green seasoning and toss until the corn is evenly coated, then set it aside.

Heat the oil in a large pot over medium heat and cook the onion and garlic for 2 to 3 minutes, until softened and fragrant.

Stir in the curry powder and ground geera, cook for about 1 minute stirring constantly, then add a splash of water and stir until a smooth curry paste forms.

Add the seasoned corn and stir until every piece is coated in the curry.

Pour in the coconut milk and hot water and bring to a boil, then add the chadon beni, scallions, pimento peppers, Scotch bonnet if using, salt, and black pepper.

Reduce the heat to low and simmer uncovered for about 40 minutes, stirring occasionally, until the corn is tender and the liquid has reduced into a thick curry coating.

Remove the Scotch bonnet if you left it whole and serve warm.