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