COCONUT CORN BROTH

images MAKES ABOUT 2 QUARTS

As New England boys, we have to say that organic, local corn tops the list of our most craved summertime foods. We have fond memories of throwing freshly gnawed corncobs at each other. How did coconut get into the picture? From Andy Ricker, the brilliant chef at Pok Pok in Portland, Oregon. Andy serves a grilled coconut corn on the cob during the summer, and it made me think of Thai soup, so I made a broth with some of those Thai flavors I love so much. Sweet, sour, spicy, salty, minty, gingery, garlicky… this broth’s got it going on! —DEREK

WE DON’T RECOMMEND THAT!

6 large ears corn, preferably organic and in season, shucked

3 quarts water

1 can (14 ounces) coconut milk or coconut cream

1 jalapeño chile, halved lengthwise (remove the seeds for less heat)

¼ cup thinly sliced fresh ginger

¼ cup garlic cloves (8 to 12 cloves), crushed with the flat of your knife

10 fresh mint sprigs, stems and all

1 bay leaf

1 star anise, optional

1 teaspoon sea salt

½ teaspoon ground white pepper

1 lime, juiced

image Snap or cut the ears of corn in half.

image Bring the water to a boil in a large stockpot over high heat. Add the corn and everything else except the lime juice. Cut the heat to medium, then bring the liquid to a slow simmer. Let it simmer for 10 to 15 minutes.

image Remove the corncobs and cut the kernels from the cobs (see Pro Tips). Return the naked cobs to the broth along with the lime juice. Continue simmering gently over medium heat for another 30 minutes. The liquid will reduce in volume by about one-fourth, which is fine. Shut off the heat and let everything cool down a bit in the pot. Strain the warm broth through a fine-mesh strainer into quart containers, then use immediately or refrigerate for a week or two before using.

Pro Tips

image When the corn on the cob is tender, after 10 to 15 minutes of simmering, you could just take the cobs out of the broth and gnaw the corn off the cobs. But you want the naked cobs to go back in the broth for more flavor. So… if it’s all in the family and you don’t mind re-using the gnawed-down cobs, give them a quick rinse, then add them back to the broth. Or simply cut the tender kernels from the cobs as directed and serve the corn as loose kernels. You’ll get about 5 cups corn kernels. You can keep them in the fridge for a few days or cool completely and freeze them for several weeks.

image Use the corn kernels to make Poached Corn Salsa (here), Corn Dumplings in Coconut Corn Broth (here), or Spicy Coconut–Corn Crack (here).