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Coconut Corn Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 10 min
  • 10 min
  • $
Gatheredtable
adapted from101 Cookbooks

Ingredients

  • 3 1/2 cups of frozen corn
  • 3/4 cup big coconut flakes, well toasted
  • 3/4 cup sliced almonds, well toasted
  • 3 tablespoons chopped red onions
  • 3 tablespoons unsalted butter
  • a pinch of sea salt
  • 3 tablespoons fresh thyme leaves
  • 1/2 lemon, juiced

Directions

Prep: 1. Chop red onion. Make: 1. In a dry skillet, toast coconut flakes and almonds for 2-3 minutes. 2. Melt butter in a skillet over medium heat. Add corn, sprinkle with a couple pinches of salt and stir well. 3. Cook for just a minute, stir in half the thyme, and then transfer corn to a serving bowl. 4. Just before ready to serve, add most of coconut flakes, most of almonds, rest of the thyme, red onions, and lemon juice. 5. Stir well. Taste, season with more salt to taste, and serve topped with the remaining coconut and almonds.

Notes

If fresh corn is in season try using corn on the cob and slicing the kernels off for a summertime treat!

Goes great with these recipes

Chicken Satay with Peanut Sauce
Blackened Cajun Tilapia
Coconut Crusted Chicken Strips
Blueberry Chicken Salad Wraps
Super Simple Jamaican Jerk Chicken Breasts
Quinoa and Black Bean Burger with Avocado Spread

The ultimate meal planner

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