Coconut Corn Salad

Name: Coconut Corn Salad
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

8 ingredients

3 steps

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.