Coconut Corn Salad
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
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 -2 tablespoon lime juice or 1 -2 tablespoon lemon juice
directions
- 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.
- 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.
- Taste, season with more salt, to taste, and serve topped with the remaining coconut and almonds.
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RECIPE SUBMITTED BY
rpgaymer
Chicago, Illinois
Feel free to use my recipes.