Boiled Corn with Pimento Butter and Cheese

Serves 6


  • 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
  • 4 ounces Asiago cheese, grated (about 1 cup)
  • salt to taste
  • 3 fresh limes
  • 3 tablespoons chopped fresh cilantro


1. In a large pot, combine the water, butter, scallions, garlic, Scotch bonnets, salt, thyme, allspice and bay leaves. Bring to a boil, add the corn and boil until the corn is very tender, about 45 minutes (less if using fresh American corn).

2. 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 someSpiced Salt, a squeeze of fresh lime juice and the cilantro. Serve immediately.

Recipes & Images from Caribbean Potluck™ by Suzanne and Michelle Rousseau © 2014 Kyle Books - Photographs by Ellen Silverman