Coconut Corn Salad

The best corn salad. Butter a skillet add corn, fresh thyme, red onions, toasted almonds and coconut, and finish with a squeeze of lemon or lime juice.

Coconut Corn Salad

A favorite corn salad perfect for summer. Here's how it goes down.  Five ears of corn, shaved in quick fashion, then sautéed in a bit of butter, or olive oil. I tricked it out with thyme, red onions, toasted almonds and coconut. Simple. Delicious.

A Really Great Coconut Corn Salad Recipe

A Really Great Coconut Corn Salad Recipe

A Really Great Coconut Corn Salad Recipe

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Coconut Corn Salad Recipe

4.11 from 49 votes

  • 3 tablespoons unsalted butter
  • 5 ears of corn, shucked
  • fine grain sea salt
  • 3 tablespoons fresh thyme leaves
  • 1 cup / 1 1/2 oz / 40 g big coconut flakes, well toasted
  • 1 cup / 3 oz / 85 g sliced almonds, well toasted
  • 3 tablespoons chopped red onions
  • big squeeze of fresh lemon or lime juice
  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. 

  2. Just before you're ready to serve, add most of the coconut flakes, most of the almonds, the rest of the thyme, red onions, and citrus juice. Stir well. Taste, season with more salt, to taste, and serve topped with the remaining coconut and almonds (and another jolt of juice if needed!).

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
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4.11 from 49 votes (43 ratings without comment)
Recipe Rating


Is the corn cooked or do you cut it from the cob “raw”?5 stars


    Hi Lina – add it to the skillet raw. Enjoy!

    Heidi Swanson

Brilliant recipe Heidi, I followed it to the T and used a healthy squeeze of lime juice. Thank you…..5 stars


    You’re welcome Cheri! 🙂

    Heidi Swanson

Fabulous. I added some cooked red beans just to round out the protein for a complete meal—my husband scarfed it right down.5 stars

Jan Priddy

Fantastic. Absolutely will make it again & share it. Huge hit.5 stars


This was so good! I added white beans to make it a full meal and definitely have a new recipe in the rotation.5 stars


So simple, fresh, lovely…and I’m such a fan of fresh thyme! Thank you, Heidi!5 stars

Dana Leigh Lyons

Making this for a backyard dinner party I am going to tonight. I used 5 ears of corn but they were on the small side and didn’t yield a ton so I added in some cooked tricolor quinoa to bulk it up… so good! Didn’t have almonds so I used coconut and roasted Pepitas. Love your recipes ❤️


This looks and sounds amazing corn and coconut together and I put toasted almonds on so many’s for sure a winning combination!


This is a wonderful recipe. I used an extra ear of corn, so 6 in all, and probably a bit less than the specified cup each of almonds and coconut. It made a big dish! Leftovers are great: I just re-sauté a bit to help the texture. Leftovers are very good in a black bean burrito.


Sounds yummy – any dish that has coconut I will try. I love coconut and corn. Since I’m a vegan. I will sauté it in coconut butter. Can’t wait to try it.


I made this last night with cilantro instead of the thyme and smaller shredded unsweetened coconut, because I had it in my freezer. The dish was beyond delicious! My husband said I have to make it next time we have company.
Heidi, I love your blog and the exceptional, natural recipes you share. Thank you!


this is yet another fabulous salad Heidi. Low carbohydrates, gluten fee, with a good amount of healthy fats and protein. Thanks for yet another lovely salad, I look forward to converting it to my sons epilepsy diet. Thank you!!


Made this for dinner tonight and LOVED it with lime juice! Heidi, thank you for all the vegetarian recipes that really taste new and different, not trying to be a popular meat dish made without the meat. Will be enjoying your caramelized brussels sprouts and tofu again this week. It’s a favorite around here!


A very refreshing bowl of corn salad. I’ll say any roasted veggies would be good along with it like carrots, green beans and red pepper..Mmmmm!


I made this to use as a slaw in my fish tacos cooked for friends over Labor Day! It was amazing! Friends raved! Great recipe, I am pretty sure you have a few new readers now!

Bill Denis

I made this salad for a bridal shower picnic in combination with a grilled chicken, peach, blackberry, basil and mozzarella pizza. It was so simple and flavorful and paired so well with all the other food. I substituted the almonds with toasted pepitas due to nut allergies and it worked really well. Thanks for another great dish!


I made this over the weekend but minus the coconut and almonds since I did not have any—and this was pretty good.
Next time, I’ll try to purchase large coconut flakes and almonds.


I made the Coconut Corn Salad and I am now in the process of getting the ingredients together for my second bowl of this most delicious salad. It lasts me three days and it is good as a meal for me or somethng to enjoy between meals. Thanks for a recipe that will be in my life from now on !!

Mava Maertz

For a southwestern flair…I eliminated the butter, substituted fresh cilantro for the thyme and a finely chopped jalepeno for the onion…fantastic!


I am about to prepare a corn and black bean salad for a Labor day brunch, but this sounds deliciously intriguing.
Hope you get on your feet again soon and give Sequoia NP another shot – it will be worth the drive.


I made this last night for a cookout and thought the flavors worked really well together. I plan to try it over arugula or other greens with some quinoa and feta for a heartier dinner salad.


I just made this salad. It was excellent. Thank you!


This looks fascinating–corn and coconut isn’t a combination I’d have considered trying! I have some almonds to use up, too, so I may have to give this a shot soon.
Mostly, I just wanted to say that I live in Seoul, South Korea, and after ordering your first cookbook online, I was inexpressibly excited and pleased to spot the second in a huge bookstore here yesterday evening! Walked out with a few new purchases, indeed.

K @ oddvocado

Why not use coconut oil to enhance the coconut taste?


I had an amazing corn dish at Pok Pok in Portland. It was grilled then slathered in coconut cream. The best corn I have ever had!


This combination sounds tasty. A great side for a burger night cookout this weekend with good friends!

Kim @ cook with 2chicks

This looks SO yummy! I’m not usually a corn eater. But this recipe is so fresh and inviting looking. Love the addition of coconut and almonds!


Yikes, feel better! This looks too good though. I’m loving the summer corn myself…just made my own salad.

alicia @ energEAT

I made a few alterations and came up with this take on this salad:
Coconut oil, 3 ears of corn, one giant zucchini in ribbons, yellow curry paste, spinach… Loved it!


When you make something like that, do you guys consider it a meal? Do you figure you had enough protein the rest of the day, so the amount in the almonds will do? I would like to eat more things like this as a meal, and I wonder if I worry unnecessarily about protein . . . Thoughts?

HS: No, more of a side/base. For lunch I’d have it with a skillet-toasted corn tortilla topped off with a bit of cheese and and an egg, or if not that, maybe I’d have it with the tortilla and then bulk out the corn with some black lentils or something along those lines. Hope this helps! I definitely try to work a good amount of protein into each meal/snack.


ANYTHING coconut related makes me drool. Haha. This looks incredibly fresh and flavorful. I love the balance of flavors that are happening.

Christina @ The Beautiful Balance

I have this compulsion to buy corn when it’s fresh and 3 for a dollar. This looks fantastic. I’ve been making lots of mexican-themed quinoa bowls lately: quinoa, corn, black beans, sweet potato, whatever other odds and ends I have on hand, salsa, avocado, cherry tomatoes, you know.


LOOKS GOOOD, 😉 Thank you for all of the great recipes. I found your site looking for wheat berry recipes. I found one I am excited to try. Thanks again. Keep up the great work!


so stunning. I love fresh corn this time of the year. thanks for all you do!


Intriguing and delicious sounding uses for corn. Thanks, everyone. This year I’ve been boiling the corn for two or three minutes, cutting it off the cob, mixing it with blueberries, thinly sliced cucumber and red onion, and a partially de-seeded jalapeno. Then mix up a dressing of olive oil, lime juice, honey, salt, and cumin. It’s fantastic and everybody loves when it arrives for a potluck barbeque.


I’ve just compiled my grocery list to include all of your ingredients for this spectacular sounding dish. Yum!


Fresh corn polenta! Just grate the kernels off the cob right into a pot with melted butter and salt. Best thing to come out of MY kitchen all year.

Elizabeth A.

Wow! Stunning. So simple but I can tell the flavors would compliment each other perfectly. Cannot wait to try this with the corn I picked up at the market this weekend.


My most recent corn adventure: the fresh corn polenta from Ottolenghi’s Plenty. It was a lot sweeter than typical polenta, but a nice rendition nonetheless. Will be interested in trying the coconut/corn combination! Hope you’re feeling better!


So sorry to hear of your diverted adventure. That sounds absolutely miserable, but this looks fantastic!
I’ve been eating okra, corn and tomatoes with carmelized onions and a sprinkling of sea salt.


My favorite corn-thing is from the Momofuku book — corn kernels seared over high heat and tossed with lots of miso butter, bacon, and caramelized onions. Guh.

Diane, A Broad

I have just been making corn salsa. Nothing fancy. Every night I cook 3-4 ears of corn during this time of year. Sometimes they all get eaten, sometimes. not. I just cut off the cobs and save to throw into something else. I have been mixing with diced fresh tomatoes (don’t bother to skin) equal amounts, minced onion, lime juice and cumin to taste and chopped cilantro to taste. I have seen similar recipes where the corn is roasted ahead of time, but I am just using the leftover steamed corn.

Elizabeth F

My summer favorite is the GRILL, put some herb salt and a bit of olive oil on it and then onto to the BBQ, mmh yummy


What I’m doing with corn lately: shaving it off the cob and mixing it into a thin egg batter with whole wheat pastry flour and fine-ground cornmeal (blue is good!). I fry little pancakes out of it. The dipping sauces seals the deal: thinned-out plain greek yogurt with lots of fresh cilantro and lime juice. I scoop up a mini pancake, fill it with sauce, fold it over like a taco and 2-bites-it’s-gone!


Well, now, that’s exactly what I want to make Monday for whatever Labor Day cookout whoever is having!!!


Great recipe! I love coconut and almonds but I’ve never tried them with corn, sounds delicious 😀


Wondering if you use sweetened or unsweetened coconut?

HS: Hi Becki – unsweetened 🙂

Becki Metz

Tossed raw kernels with itty bitty halved tomatoes, chives, splash of olive oil & lime juice with pea shoots and a little mashed avocado and garlic in a tortilla. But I’m really dying to try Melissa Clark’s Puffy Corn Pancake with Blackberry Sauce from her column last week.


Your photographs are absolutely gorgeous.
After a recent party I ened up with leftover bruschetta topping (heirloom tomatoes, balsamic, garlic and diced avocado). I sauted the corn in olive oil and through the leftover topping in at the finish – just long enough to heat it. Mouth watering.


How ’bout I toss these ingredients with that coconut-cilantro number I’ve got leftover from the last post?

Katie B

Hi h! Could you tell me a little bit more about the coconut flakes? Did you find a particular brand that sells nice big flakes? Or did you take a mature coconut and make the flakes yourself? I have been absolutely adoring the meat of young Thai coconuts but certainly here a nice toasty coconut is just a delight. Thanks again. Noelle

HS: Hi Noelle! I buy it in bulk – blanking on the brand at the moment. It comes in the big wide flakes, unsweetened. I’ve seen it in a bag as well – dark green bag. xo

Noelle @ greenlemonade

Hello Heidi! This summer, we’ve enjoyed a corn salad tossed with fresh blueberries, and corn fritters via Monsieur Pepin’s cookbook and enjoyed them with little dollops of sour cream and grated Romano. It was just myself and my 2 year-old girl who gobbled them up, as my husband and 5 year-old do not like corn at all. Mmmore for us!


Yum! Must be the day for corn recipes…stumbled upon on from Marcus Samuelsson as well….It’s going to be a corn kind of weekend!!


Hopefully you start feeling better soon. The salad is absolutely beautiful and would be perfect on a hot summer’s night. Those days are fleeting, the corn will be out of season soon, so I can’t wait to try this! Yum 🙂

Alyssa | Queen of Quinoa

So sorry to hear you were sick… not fun when turning and climbing in the car. Feel better soon!

Kristen F

Bummer you weren’t feeling well….so sorry to hear.
Just bought 6 ears last night at the market and was looking for a recipe to make for tonight’s dinner. This is perfect – thank you. Never thought of coconut! Will add a bit of mint and olive oil instead of butter, but love the added crunch of the toasted almonds!


I wonder if a funnel into my head with this corn salad being poured into it would be an attractive look for me.

Bev @ Bev Cooks

I like how you add coconut to pretty much any dish.
I really enjoy the kale and coconut salad in your super natural every day cookbook

Samantha Angela

The salad looks wonderful but the trip sounds terrible! I froze some corn I cut off the cobs a couple of weeks ago. I think I’ll make this tonight!


I’ve been loving all the fresh corn from our CSA this year! what a perfect way to use it!

Simply Life

Beautiful country out there, isn’t it? What a great dish!!

Belinda @zomppa

I often put fresh corn in salty soups (many Japanese style). The find the salty-sweet combo makes me always wish I had more soup. Perfect comfort food, for the sickies feeling better!


That’s a really unusual combination but I think it sounds tasty!


the corn and those big coconut flakes look fabulous!

Averie @ Averie Cooks

Tonight, I pan sauted some fresh from the garden diced potatoes, added fresh corn kernels, some slivered chard and green beans (also from the garden) – added a bit of feta to round off. Delish.


Mmmh! This sounds similar to what I’ve been doing with my corn lately, namely cutting it off the ear and sautéing it with whatever else I happen to have on hand. I love the coconut/corn combo, so I may try doing this with virgin coconut oil to impart a little more of that coconut flavor.


kale, onion, red potatoes, coconut milk all simmered in a pot then add fresh organic corn at the end for raw crunch in the soup. served hot is good, but even better is served cool in the summer time. now that’s something.


Today I cut some corn off the cob and briefly sauteed it over high heat with some sliced onions and mushrooms. I served it in lightly toasted corn tortillas with a squeeze of lime and sprinkle of cheese. Yum!


We were looking at the leftovers in the fridge and threw some items together and were quite pleased…and have since made it “on purpose”. We had roasted some corn on the cob on the grill and had some leftover, so we cut the corn off, added some cooked brown rice, some black beans, a little garlic and onions, salt and pepper and heated it up. The onions were basically not cooked so they still had a “crispness” to them. It’s become a favorite….


This reminds me of your Summer Corn Salad from last year. I’ve made it for potlucks and it’s always been a huge hit. I brought it to my mom’s for a family dinner a few weeks ago, and she (who doesn’t normally care for corn — pretty much a crime here in Ontario, where the season is the fleeting marker of high summer) immediately asked for the recipe. She’s made it for two dinner parties since then and has passed the recipe along on both occasions. It’s a great recipe, and I’m sure this one is too. I can’t wait to try!


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