Usually, a bowl of something warm and velvety means lots of heavy cream or cheese. But chef-brother duo Chad and Derek Sarno mastered a rich, coconut-corn that’s loaded with nutrients—and won’t make you feel bloated later. “This dish hits all the feels and is totally cuddle-worthy,” Derek says of the recipe from their newly released, The Wicked Healthy Cookbook.
Drawing from the flavors of northern Thailand (and one of Derek’s favorite restaurants in Portland, Pok Pok), ginger, chiles, mint, and an intense coconut-corncob broth create this creamy bowl of heaven. “I served it to the executive board at Whole Foods Market, and it was one of their all-time favorites,” Derek says. “ It has no added oils, no added sugars, and minimal salt—and it still kicks ass.”
For a smokier flavor, grill whole ears of corn instead of using frozen corn. You can make the coconut-corn broth up to two weeks in advance to make it even easier to pull this dish together. “I called it crack because it’s addicting as heck,” Derek says. “Once I start eating this I don’t wanna stop.”
Spicy Coconut-Corn Crack
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Prep Time30 minutes
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Cook Time1 hour
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Servings6 people
Ingredients
For the spicy coconut-corn crack
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1 lb Yukon gold potatoes, scrubbed and cut into half inch pieces
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1/4 cup garlic cloves each halved
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1 large white onion, diced
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2 cups Coconut Corn broth (recipe below) or Vegetable broth
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2 16-oz bags frozen corn (or corn kernels from the Coconut Corn Broth)
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1 can (14 oz) coconut milk
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1 Tbsp crushed red pepper flakes
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1 tsp sea salt
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1/2 tsp freshly ground black pepper
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1/2 tsp fresh ginger, fresh grated or micro-minced
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1 bay leaf
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2 to 3 springs fresh mint, chopped
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3 whole fresh Thai chiles, preferably red
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1 Tbsp sesame oil (for garnish, optional)
For the coconut corn broth
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6 large ears corn, preferably organic and in season, shucked
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3 quarts water
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1 can (14 oz) coconut milk or cream
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1 jalapeño chile, halved lengthwise (remove the seeds for less heat)
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1/2 cup fresh ginger, thinly sliced
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1/4 cup garlic cloves crushed with the flat of your knife
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10 fresh mint springs, stems and all
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1 bay leaf
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1 star anise (optional)
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1 tsp sea salt
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1/2 tsp ground white pepper
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1 lime, juiced
Instructions
Recipe Notes
Excerpted from the book THE WICKED HEALTHY COOKBOOK by Chad Sarno, Derek Sarno, and David Joachim. Copyright © 2018 by Chad Sarno and Derek Sarno. Reprinted with permission of Grand Central Life & Style. All rights reserved. For more recipes that will hit just the spot, check out these vegetarian comfort foods and these ideas from Instagram.