Coconut Corn Salad
Recipe: #13643
August 05, 2014
"Five ears of corn, shaved in quick fashion, then sauteed in a bit of butter. Tricked it out with thyme, green onions, toasted almonds and coconut."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (233.2 g)
- Calories 319.1
- Total Fat - 14.7 g
- Saturated Fat - 9.1 g
- Cholesterol - 46 mg
- Sodium - 371 mg
- Total Carbohydrate - 42.5 g
- Dietary Fiber - 6.5 g
- Sugars - 7 g
- Protein - 12.6 g
- Calcium - 57.3 mg
- Iron - 4.4 mg
- Vitamin C - 17.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Melt the butter in a large skillet over medium heat. Add the corn, sprinkle with a couple pinches of salt and stir well, you want all the corn to be coated. Cook for just a minute, until the corn looses its raw edge, stir in half the thyme, and then transfer the corn to a large serving bowl.
Step 2
Just before you're ready to serve, add most of the coconut flakes, most of the almonds, the rest of the thyme, green onions, and citrus juice. Stir well.
Step 3
Taste, season with more salt, to taste, and serve topped with the remaining coconut and almonds.
Tips
No special items needed.
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