This creamy, coconut-corn dish proves comfort food can be healthy

spicy coconut corn crack
Photo: Eva Kosmas Flores
the wicked healthy cookbook
Photo: Eva Kosmas Flores

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

Add a rating
  • Prep Time
    30 minutes
  • Cook Time
    1 hour
  • Servings
    people

Ingredients

For the spicy coconut-corn crack

For the coconut corn broth

Instructions

For the spicy coconut-corn crack

  1. In a medium saucepot, add the potatoes and garlic with water to cover. Bring to a boil over high heat and boil until potatoes are tender, about 15 minutes. Drain. Pick out the garlic pieces and set aside.

  2. Meanwhile, in separate medium saucepot, over medium heat, sauté the onion with a splash of broth to prevent burning. Add the remaining broth and bring to a boil. Add the reserved garlic pieces, one bag of the corn, and the coconut milk, pepper flakes, salt, black pepper, and ginger. Reduce to a simmer, and simmer until the flavors blend, five to eight minutes.

  3. Remove from heat and cool for 20 minutes before blending. Using an immersion blender or standing blender, blend mixture into a creamy yet chunky consistency (if using a stand mixer, remove the center lid to allow steam to escape and cover the hole with a folded paper towel).

  4. Add the reserved potatoes, the remaining bag of corn, the bay leaf, and half the chopped mint. Bring slowly back to a simmer, stirring often. Discard the bay leaf before serving.

  5. Garnish with the remaining chopped mint, whole chile peppers, and sesame oil (if using).

For the coconut corn broth

  1. Snap or cut the ears of corn in half.

  2. In a large stockpot over high heat, bring the water to a boil. Add the corn and everything else except the lime juice. Reduce heat to a slow simmer, and simmer for ten to 15 minutes.

  3. Remove the corncobs and cut the kernels from the cobs.

  4. Return cobs to broth along with the lime juice. Continue simmering over medium heat for 30 minutes. The liquid will reduce in volume by about one-fourth.

  5. Shut off the heat and allow to cool in the pot. Strain the warm broth through a fine-mesh strainer into quart containers. Use immediately or refrigerate for up to two weeks.

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.

Loading More Posts...