Name: Jamaican boiled corn
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 fresh ears corn ((green corn if you can find it, husks removed)); 6 cups water ((or enough to cover the corn)); 1 tablespoon salt ((adjust to taste)); 1 teaspoon sugar ((optional — adds a subtle sweetness)); 6-8 whole pimento ((allspice) seeds); 2 sprigs fresh thyme ((optional but adds aroma)); 1 Scotch Bonnet pepper ((whole — use with care, for flavor not heat)); 1 tablespoon butter ((optional, for a touch of richness)); ½ cup coconut milk (for a creamier, slightly sweet taste)

Jamaican boiled corn

Jamaican boiled corn is a popular street food and comfort snack in Jamaica — simple, flavorful, and deeply tied to local culture.

Fresh ears of corn (usually green corn, which means it’s young and tender) are boiled whole in salted water.

The water often includes seasonings like pimento (allspice), scotch bonnet peppers, and sometimes a bit of sugar, butter, or coconut milk, depending on the cook.

The corn is simmered until soft, absorbing all those aromatic spices.

You get corn that’s savory, slightly spicy, and infused with that unmistakable Jamaican flavor — a perfect example of how Jamaicans can turn a simple ingredient into something amazing.

It’s often sold by roadside vendors, especially in the evenings or near beaches, served piping hot and sometimes paired with roasted corn or jelly coconut water.

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Prep Time 10

Cook Time 40

Total Time 50

Course Appetizer, Side Dish, Snack

Cuisine African, Caribbean, Jamaican, Southern

Servings servings

Calories 141 kcal

Ingredients

4 fresh ears corn (green corn if you can find it, husks removed)
6 cups water (or enough to cover the corn)
1 tablespoon salt (adjust to taste)
1 teaspoon sugar (optional — adds a subtle sweetness)
6-8 whole pimento (allspice) seeds
2 sprigs fresh thyme (optional but adds aroma)
1 Scotch Bonnet pepper (whole — use with care, for flavor not heat)
1 tablespoon butter (optional, for a touch of richness)

Optional:

½ cup coconut milk for a creamier, slightly sweet taste

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Instructions

Prep the corn: Remove husks and silk, rinse the ears well. You can cut them in halves if your pot is small.
Season the water: In a large pot, add water, salt, pimento seeds, thyme, sugar (if using), and Scotch Bonnet pepper. Bring to a rolling boil.
Add the corn: Place the corn into the boiling water. Cover and cook on medium heat for about 30–40 minutes, or until the corn kernels are tender and well-flavored.
Optional finishing: For extra flavor, stir in butter or coconut milk during the last 5 minutes of boiling.
Serve hot: Enjoy straight from the pot — that’s how Jamaicans do it! Some people sprinkle a bit more salt or rub butter on top when serving.

Serving tip:

Pair it with roasted corn, festival (fried cornmeal dough), or just enjoy it with a cold jelly coconut or Red Stripe beer for the full island experience.

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 141kcal (7%)Carbohydrates: 19g (6%)Protein: 4g (8%)Fat: 7g (11%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 0.4mgSodium: 1783mg (78%)Potassium: 323mg (9%)Fiber: 2g (8%)Sugar: 7g (8%)Vitamin A: 223IU (4%)Vitamin C: 11mg (13%)Calcium: 26mg (3%)Iron: 2mg (11%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword boiled, comfort food, Corn, spicy, street food, vegetarian

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Jamaican Boiled Corn