Coconut Corn Salad Recipe
This corn salad recipe combines the sweetness of fresh corn with the nuttiness of toasted coconut and almonds, all brought together with a zesty hit of citrus and the aromatic flavor of thyme. It's a colorful and vibrant side dish that's perfect for summertime gatherings or as a light and refreshing meal accompaniment.
— Constant Cookbook
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
- 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, 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!).
Cook Time
5M
Prep Time
PT5M
Yield
Serves 4.
Nutrition
- Calories: 240 kcal
- Carbohydrate Content: 8 g
- Protein Content: 6 g
- Fat Content: 21 g
- Saturated Fat Content: 6 g
- Cholesterol Content: 22 mg
- Sodium Content: 2 mg
- Fiber Content: 4 g
- Sugar Content: 1 g
- Serving Size: 1 serving
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