A Really Great Coconut Corn Salad Recipe

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

A Really Great 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

Ingredients
  • 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
Instructions
  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!).

Serves
4
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
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Recipe Rating




Comments

Is the corn cooked or do you cut it from the cob "raw"?

Lina

    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.....

cheri

    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.

Jan Priddy

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

Betscran

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

Katie

So simple, fresh, lovely...and I'm such a fan of fresh thyme! Thank you, Heidi!

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 ❤️

Chelsea

This looks and sounds amazing Heidi..love corn and coconut together and I put toasted almonds on so many things..it's for sure a winning combination!

EILEEN RADOSTITS

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.

Amy

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.

Maria

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!

Becky

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!!

Mary-Anne

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!

Julia

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!

Malli

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!

Lindsay

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. thanks.

Joe

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!

Laurie

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.

Joan

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