Corn & Coconut Salad

Corn & Coconut Salad

The corn, the corn, we can’t escape the corn. But who’d want to? Corn, about now, is as good as it gets, and will vanish before you know it. I spend a great deal of shopping time in early Fall inspecting ears of corn at outdoor stands and in grocer’s bins. This one has fat yellow kernels – score! I recently came across a recipe for a corn and coconut salad, where the corn was cooked in butter seasoned with thyme and red onion, then tossed with almonds.

This Heidi Swanson recipe sounded interesting – I’ve never tried corn paired with coconut, and I thought this corn and coconut combination would also taste good with Thai flavors; a variation on a theme. I found the Thai flavored cashews in the bulk section at Whole Foods; toasted peanuts would be delish and less expensive alternative. For an easy vegetarian supper, this would be a fine match with jasmine rice or cellophane noodles. Here’s a list and preview of other recipes using the seasons bounty.

Recipe: Corn & Coconut Salad

Ingredients

  • 2 tablespoons peanut oil
  • 5 large ears of big-kernel corn, shucked
  • 3 tablespoons fresh cilantro
  • 1 cup coconut flakes, toasted
  • 1 cup coarsely chopped Thai flavored cashews
  • 2-3 tablespoons lime juice
  • Finely chopped hot chili pepper or red pepper flakes

Instructions

  1. Heat oil in a large sauté pan over medium heat.
  2. Add the corn with a pinch of kosher salt, and stir to coat. Cook for one minute. Stir in half the cilantro, then transfer to a large serving bowl.
  3. Just before serving, toss with coconut flakes, peanuts, remaining cilantro and 2 tablespoons lime juice. Stir well. Season to taste with kosher salt, chili pepper or flakes, and additional lime juice, if desired.

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

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