Yo-Ho-Ho, found that bottle of Rum.
Me, 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 the trappings of reality as we know it (no matter how sweet that reality may be) 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. If it be thus to dream, still let me sleep.
When I wander to distant lands in my mind, 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. The sights, the sounds, the beauty to behold!
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 Caribbean 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.