Coconut Corn Salad

Five ears of corn, shaved in quick fashion, then sauteed in a bit of butter. Tricked it out with thyme, green onions, toasted almonds and coconut.

• Ready In: 15 mins
• 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

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, green onions, and citrus juice. Stir well.
3. Taste, season with more salt, to taste, and serve topped with the remaining coconut and almonds.