Jaja's Pepper Sauce is a slow roasted hot sauce for the discerning spice-lover to savor. Unlike other hot sauces, we offer depth of flavor and a Trinidadian twist

The Ultimate Trini Boiled Corn

Skill level – Beginner

Serves 4 -6 

As summer winds down and we head into Trinidad & Tobago's Independence Day, I started reminiscing about some of my favorite foods from home. If you've been to or know anyone from Trinidad, you know about boiled corn or boiled corn soup. It's everywhere. From street corner sellers to your mother's kitchen. 

Just like pepper sauce, everyone has their own little twist on this national staple. Mine includes mounds of fresh herbs—the more, the merrier. Prepare to wait--this recipe takes about two hours to boil. But is it ever worth the wait! The best part--it's only about 20 minutes of hands-on time. The rest is just letting the boiling bubbles work their magic. 


14 C water 

10 garlic cloves, left whole

6 sprigs thyme 

6 sprigs of cilantro

4 ears of corn, quartered. Note: It's important to look for ears of corn with as big of kernel as you can find. It holds the moisture during all that boiling

4 Tbs chicken bouillon 

3 large white onions, quartered 

3 sprigs parsley

3 generous wooden spoonfuls of Jaja's Pepper Sauce

2 cans of lite coconut milk, opened and set aside

1 large bunch of fresh basil


To start, add 14 C of water and 4 Tbs chicken bouillon to a large stockpot over high heat. Peel and quarter 3 large white onions and peel 10 garlic cloves. Toss all into the pool of water and bring to a boil. Let boil for 30-40 minutes. Until all substance is gone from the onions and they are very soft. 

Meanwhile, husk and quarter the corn, open your two cans of lite coconut milk and set your herb to the pot's side. 

Once onion mixture is softened, set a bowl under your colander in the sink. Drain the stockpot catching one bowlful of the excess water. 

Return the stockpot to medium-high heat. Add the bowl of bouillon water you caught under the colander to the pot and the two cans of lite coconut milk. Toss your onion and garlic back in. Lay the 4 quartered ears of corn into the liquid. Then, gently place your fresh thyme, cilantro, parsley, and basil on top of the soup-like mixture. Return to a low boil, covered for 30 minutes. 

Uncover and gently mix in 3 heaping wooden spoonfuls of Jaja's Pepper Sauce. Replace cover and let gently boil for another 40 minutes. Immediately, spoon out into bowls to serve. Enjoy!