Description
This vibrant Coconut Corn Salad combines sweet, fresh corn with toasted coconut flakes and sliced almonds, enhanced by fresh thyme and a zing of citrus juice. Perfect as a light side dish, it offers a delightful balance of textures and flavors with a subtle buttery richness.
Ingredients
Salad Ingredients
- 3 tablespoons unsalted butter
- 5 ears of corn, shucked
- Fine grain sea salt, to taste
- 3 tablespoons fresh thyme leaves, divided
- 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 Butter and Cook Corn: Melt the unsalted butter in a large skillet over medium heat. Add the shucked corn kernels, sprinkle with a couple pinches of fine grain sea salt, and stir well to coat all the corn with butter. Cook for just about a minute until the corn loses its raw edge.
- Add Thyme and Transfer: Stir in half of the fresh thyme leaves into the corn mixture, then immediately transfer the cooked corn to a large serving bowl to prevent overcooking.
- Combine Salad Ingredients: Just before serving, add most of the toasted coconut flakes, most of the toasted sliced almonds, the remaining thyme, chopped red onions, and a big squeeze of fresh lemon or lime juice to the corn. Stir well to combine all the flavors.
- Final Seasoning and Garnish: Taste the salad and adjust seasoning with more sea salt if needed. Serve topped with the remaining coconut flakes, sliced almonds, and an additional jolt of citrus juice if desired to brighten the flavors.
Notes
- To toast the coconut flakes and almonds, spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 5-7 minutes until golden and fragrant, stirring occasionally.
- Use fresh corn ears at peak season for the sweetest flavor and best texture.
- Feel free to substitute fresh lemon juice for lime juice depending on your preference.
- This salad is best served immediately but can be prepared up to an hour ahead; keep covered at room temperature.
- Adjust thyme quantity based on how herbal you like the dish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American