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Corn & Coconut Salad
Posted by Peggy on September 30, 2012
Recipe: Corn & Coconut Salad
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
Heat oil in a large sauté pan over medium heat.
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.
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):
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