COCONUT CORN SALAD
Five ears of corn, shaved in quick fashion, then sauteed in a bit of butter. Tricked it out with thyme, green onions, toasted almonds and coconut.
Provided by rpgaymer
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Taste, season with more salt, to taste, and serve topped with the remaining coconut and almonds.
Nutrition Facts : Calories 425.7, Fat 29.1, SaturatedFat 12.7, Cholesterol 22.9, Sodium 8.2, Carbohydrate 39.8, Fiber 8.5, Sugar 8.6, Protein 11
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