A Really Great Coconut Corn Salad

A Really Great Coconut Corn Salad Recipe

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

Coconut Corn Salad Recipe

4.22 from 14 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
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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