Coconut Corn Salad Recipes

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COCONUT CORN SALAD



Coconut Corn Salad image

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.

Provided by rpgaymer

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 425.7, Fat 29.1, SaturatedFat 12.7, Cholesterol 22.9, Sodium 8.2, Carbohydrate 39.8, Fiber 8.5, Sugar 8.6, Protein 11

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