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

4.05 from 45 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

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.

kate

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!

Travis

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

NRG

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.

Lora

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

annie

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.

Ashley

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!

Joy

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.

Kristin

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

nancy

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!!!

Rebekka

Great recipe! I love coconut and almonds but I've never tried them with corn, sounds delicious :D

Bee

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.

Shannon

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.

Bernadette

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

Katie B

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