The coconut rice and curried corn in this recipe could very well be eaten separately, and they would make fine additions to lunch or dinner, but the combination of the two is truly special. I call for my homemade Jamaican curry powder, giving the corn a complex spicy, sweet, and slightly sour flavor profile.
Even if you don’t plan to make a whole 4th of July feast on your own, this is one of those dishes that always impresses when you show up at someone else’s cookout.
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