Tropical Caribbean Corn

Yo-Ho-Ho, found that bottle of Rum.

Today it’s raining. Don’t get me wrong, living in drought-stricken California, the rain is a welcome sight. Just not on Halloween! I get the feeling come tomorrow morning, we will have candy coming out our ears. Oh well. . . Kiddo will be happy.

th3TZ6Y2J2Me, I’m still dreaming of far-off tropical islands. Back in our traveling days, Hubby loved to escape to a warm island if only for a little while. Life seems to slow down. Maybe that’s just an outsider’s perspective of Island Life. After all, life is life no matter where you live it. Still, an occasional escape from life as we know it (no matter how sweet) can be exhilarating. To disconnect from those things that tether us to what we know and let our minds wander, to explore and most of all dream. When I wander, I cook. Sometimes I cook dishes I’ve never sampled in their native lands (having never been there). Those dishes are fun in that it lets the imagination run wild, daydreaming of possibilities. Sometimes when I cook I like to recreate or draw from places I recall fondly. It’s a scientific fact that both taste and smell are tied directly to memories – often emotionally charged memories. Be it a trip to the tropics in daydreams or to recall fondly the experiences of “island” life, let this wonderful corn inspire you.

Tropical Caribbean Corn
3 cups corn
1 clove minced garlic
3 tablespoons unsweetened pineapple juice
3 tablespoons milk
1 1/2 teaspoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon cumin
1/4 teaspoon ground ginger
1/4 cup sliced green onions

Coat a large skillet with cooking spray; place over medium heat until hot. Add corn and garlic; saute 5 minutes.

Combine pineapple juice and next 5 ingredients; add to corn. Cover, reduce heat, and simmer 15 minutes, stirring occasionally.

Add green onions; cover and cook an additional 5 minutes.


Tropical Caribbean Corn pairs nicely with Island Rice with Peas for side dishes to just about any Island inspired main dish.

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