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.