Coconut Corn Salad
Created by rpgaymer on August 5, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 5m
- Recipe #13643
Ingredients
- 3 tablespoons unsalted butter
- 5 ears corn, shucked & shaved into kernels
- Sea salt, to taste
- 3 tablespoons fresh thyme
- 1/2 cup unsweetened dried shredded coconut, well toasted
- 1 cup sliced almonds, well toasted
- 2 green onions, sliced
- 1 to 2 tablespoon lime juice or 1 to 2 tablespoon lemon juice
How to Make
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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.
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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.
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Step 3: Taste, season with more salt, to taste, and serve topped with the remaining coconut and almonds.