I love when friends call me with casual invites to catch up!  With its promised laughs in attempt to shift focus from the shitty state of the nation; conversations that provoke thoughts of how better we can be our sister’s keeper and the ever so NYC thing to do – people watch.  All this to say we gonna be eating!  Brunch, lunch or dinner either at a new casual dining restaurant we might try after sharing screenshots of alluring plated dishes found off Instagram or from reviews on Yelp.  Or, we might meet up at a spot we are accustom to, the usual picks work great most times when I’m trying to stick to my monthly (varying) budget.

Having the ability to dine out: to sit at tables dressed in white across from my kick-ass friends to share in delicious offerings prepared by skilled Chefs is well worth the trip and the charge.  These days it’s been hard for me to enjoy this experience.  Other than being on a Monday through Friday vegan diet which limits where and what I can eat now more than ever the questions of where restaurants are sourcing ingredients pop into my thoughts.  Not being satisfied with the menu options – every kitchen is doing the same things and having limited choices.  With 20-minute minimum wait times to be seated in a cramped and noisy dining room, to finally be served lukewarm food.  Arghhh get me out a here!!!


This is one reason that lead me to enjoy the preparation and hosting brunch at home.  I get to plan and play with tons of ingredients to cook my breakfast / lunch combo how I want and be super comfortable in my home with close friends.  Well, the ones willing to make the trip out to Jersey.  These days, after my… what month long hiatus from the flames of my kitchen stove, I’ve been doing an awesome job cranking out homemade lunches and snacks made from locally sourced ingredients using recipes or straight up freestyling with the ingredients on hand.


I bought these sweet corn at the Union Square Greenmarket in NYC.  Five ears of corn for three dollars at one of there many well stocked vendors last Wednesday.  Cooked in a stock of coconut milk, vegetables I got from the green market and Chipotle Peppers for a smoky kick.  It’s a satisfying winner served hot or ‘lukewarm’ and have been my summer go-to side dish and snack to eat.

– Great addition to your holiday dinners.  Purchase sweet corn from the greenmarket before the season comes to an end, freeze until ready to use.
– I cut each ear in half but you can cut into thirds or quarters per the number of people you are feeding and the setting.
– Add two to three Chipotle Peppers for a bolder spicy / smoky flavor
– The ears of corn were very tender and didn’t need to be cooked long, I did still cook slightly longer on low to have the vegetables flavor the stock.  Later to be blended to make the sauce.
– I always buy Goya’s Chipotle Peppers in Adobo.
– Removed from the can, the peppers in Adobo sauce are placed in the freezer, using when needed.  There is salt added so I always taste whatever I’m cooking before adding more salt.


Sweet Corn with Coconut Milk & Chipotle Sauce

5 ears of Sweet Corn
½ of large Red Onion, rough chop
2 Scallions, rough chop
5 Garlic cloves, whole
6-7 sprigs of Thyme
2-3 sprigs of Parsley
1 Chipotle Pepper
Salt and Black Pepper to taste
1 can of Coconut Milk
1 cup of Water

To a large sauce pan or stock pot, bring to boil coconut milk, water, scallions, garlic, thyme, parsley, 1 tsp of black pepper and Chipotle Pepper.  Taste for salt.  Place the corn in the broth on high until bubbling.  Reduce the heat to a medium-low and cook for about 15 minutes.  Remove the corn from the liquid.  Reduce the liquid by cooking on a high heat for about 2-3 minute.  Using a NutriBullet, place the liquid with the vegetables (remove the thyme sprigs) and 1 Tbsp. of the spicy Adobo sauce into a short cup and blend until smooth.  Pour over the cooked and serve.

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