A Really Great Coconut Corn Salad Recipe
Butter a skillet add corn, fresh thyme, red onions, toasted almonds and coconut, and finish with a squeeze of lemon or lime juice...
A favorite corn salad perfect for summer. Here's how it goes down. Five ears of corn, shaved in quick fashion, then sautéed in a bit of butter, or olive oil. I tricked it out with thyme, red onions, toasted almonds and coconut. Simple. Delicious.
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Coconut Corn Salad Recipe
- 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
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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.
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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!).
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Hi h! Could you tell me a little bit more about the coconut flakes? Did you find a particular brand that sells nice big flakes? Or did you take a mature coconut and make the flakes yourself? I have been absolutely adoring the meat of young Thai coconuts but certainly here a nice toasty coconut is just a delight. Thanks again. Noelle
HS: Hi Noelle! I buy it in bulk - blanking on the brand at the moment. It comes in the big wide flakes, unsweetened. I've seen it in a bag as well - dark green bag. xo
Hello Heidi! This summer, we've enjoyed a corn salad tossed with fresh blueberries, and corn fritters via Monsieur Pepin's cookbook and enjoyed them with little dollops of sour cream and grated Romano. It was just myself and my 2 year-old girl who gobbled them up, as my husband and 5 year-old do not like corn at all. Mmmore for us!
Yum! Must be the day for corn recipes...stumbled upon on from Marcus Samuelsson as well....It's going to be a corn kind of weekend!!
Hopefully you start feeling better soon. The salad is absolutely beautiful and would be perfect on a hot summer's night. Those days are fleeting, the corn will be out of season soon, so I can't wait to try this! Yum :)
So sorry to hear you were sick... not fun when turning and climbing in the car. Feel better soon!
Bummer you weren't feeling well....so sorry to hear. Just bought 6 ears last night at the market and was looking for a recipe to make for tonight's dinner. This is perfect - thank you. Never thought of coconut! Will add a bit of mint and olive oil instead of butter, but love the added crunch of the toasted almonds!
I wonder if a funnel into my head with this corn salad being poured into it would be an attractive look for me.
I like how you add coconut to pretty much any dish. I really enjoy the kale and coconut salad in your super natural every day cookbook
The salad looks wonderful but the trip sounds terrible! I froze some corn I cut off the cobs a couple of weeks ago. I think I'll make this tonight!
I've been loving all the fresh corn from our CSA this year! what a perfect way to use it!
Beautiful country out there, isn't it? What a great dish!!
I often put fresh corn in salty soups (many Japanese style). The find the salty-sweet combo makes me always wish I had more soup. Perfect comfort food, for the sickies feeling better!
That's a really unusual combination but I think it sounds tasty!
the corn and those big coconut flakes look fabulous!
Tonight, I pan sauted some fresh from the garden diced potatoes, added fresh corn kernels, some slivered chard and green beans (also from the garden) - added a bit of feta to round off. Delish.
Mmmh! This sounds similar to what I've been doing with my corn lately, namely cutting it off the ear and sautéing it with whatever else I happen to have on hand. I love the coconut/corn combo, so I may try doing this with virgin coconut oil to impart a little more of that coconut flavor.
kale, onion, red potatoes, coconut milk all simmered in a pot then add fresh organic corn at the end for raw crunch in the soup. served hot is good, but even better is served cool in the summer time. now that's something.
Today I cut some corn off the cob and briefly sauteed it over high heat with some sliced onions and mushrooms. I served it in lightly toasted corn tortillas with a squeeze of lime and sprinkle of cheese. Yum!
We were looking at the leftovers in the fridge and threw some items together and were quite pleased...and have since made it "on purpose". We had roasted some corn on the cob on the grill and had some leftover, so we cut the corn off, added some cooked brown rice, some black beans, a little garlic and onions, salt and pepper and heated it up. The onions were basically not cooked so they still had a "crispness" to them. It's become a favorite....
This reminds me of your Summer Corn Salad from last year. I've made it for potlucks and it's always been a huge hit. I brought it to my mom's for a family dinner a few weeks ago, and she (who doesn't normally care for corn -- pretty much a crime here in Ontario, where the season is the fleeting marker of high summer) immediately asked for the recipe. She's made it for two dinner parties since then and has passed the recipe along on both occasions. It's a great recipe, and I'm sure this one is too. I can't wait to try!