SPICY COCONUT–CORN CRACK

SERVES 6 TO 8 AS A SIDE, OR 4 TO 6 AS A MEAL WITH A SALAD

Ginger, chiles, mint, and an intense corncob broth create this creamy bowl of spicy, corny coconut crack. I served it to the executive board at Whole Foods Market, and it was one of their all-time favorites. We rolled out a version of it nationally in the prepared foods section at Whole Foods Markets, and eventually, it became one of the most popular Healthy Hits. It has no added oils, no added sugars, and minimal salt, and it still kicks ass. —DEREK

1 pound Yukon gold potatoes, scrubbed and cut into ½-inch pieces

¼ cup garlic cloves (8 to 12 cloves), each halved

1 large white onion, diced

2 cups Coconut Corn Broth (here) or Vegetable Stock (here) or store-bought

2 bags (16 ounces each) frozen corn (or corn kernels from the Coconut Corn Broth)

1 can (14 ounces) coconut milk

1 tablespoon crushed red pepper flakes

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

½ teaspoon fresh grated or micro-minced ginger

1 bay leaf

2 to 3 sprigs fresh mint, chopped

3 whole fresh Thai chiles, preferably red

1 tablespoon sesame oil, for garnish, optional

Put the potatoes and garlic in a medium saucepot with water to cover. Bring to a boil over high heat and boil until the potatoes are tender enough for a fork to slide in and out easily, about 15 minutes. Drain and set aside. Pick out the garlic pieces and set aside.

Meanwhile, in another medium saucepot, sauté the onion over medium heat with a splash of broth to prevent burning. Add the remaining broth and bring to a boil. Add the reserved garlic pieces, 1 bag of the corn (about 2½ cups), and the coconut milk, pepper flakes, salt, black pepper, and ginger. Bring back to a simmer, and simmer until the flavors blend, 5 to 8 minutes.

Remove from the heat and let cool for 20 minutes before blending. Use an immersion blender or stand blender and roughly blend this 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). You want to create a creamy base out of the corn, but it shouldn’t end up fully smooth.

Add the reserved potatoes, the remaining bag of corn (2½ cups), the bay leaf, and half the chopped mint. Bring slowly back to a simmer, stirring often. Discard the bay leaf before serving.

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

OPTION

For a smoky flavor, grill whole ears of corn instead of using frozen. Grill 3 medium ears of husked corn over medium heat until lightly browned all over, 5 to 6 minutes, turning frequently. Scrape the kernels from the cobs, then proceed with the recipe, adding half of the corn with the coconut milk and half along with the potatoes.