Jamaican Street Corn (jerk curry mayo & coconut)

Jamaican Street Corn (jerk spiced curry mayo & toasted coconut)

Most people are familiar with Mexican street corn. There are a few places in New York that have excellent corn, Cafe Habana being my favorite. But, the corn I had at Miss Lily’s the other night, I liked a little better…no not a little…a lot!

Mexican street corn is grilled, then smothered with mayo and sprinkled with cotija cheese. What makes Jamaican corn different, is that the mayo has jerk seasoning and then it’s rolled in toasted coconut.

I’m not sure if this is an authentic Jamaican dish, but Miss Lily’s claims to be a restaurant that’s Jamaican or Island cuisine. Either way, it’s delicious, and I loved it. I loved it so much, I had to make it for myself.

On some Islands, curry is a staple in their diets. Taking this into consideration, when I decided to try to reproduce Miss Lily’s corn, I made curry mayo and added jerk seasoning.

In the mayo, I put cinnamon, cumin, and cayenne. Of course I had to roll the corn in the toasted coconut, it added a slight sweetness that off set the spiciness from the cayenne. This corn is now my summer favorite!
You must try Jamaican street corn the next time you fire up that BBQ.

Continue for the recipe>>

Tagged: corn, corn on the cob, Jamaican, Jamaican street corn, mexican street corn, street corn

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