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Corn & Coconut Salad

Posted by Peggy on September 30, 2012

Corn & Coconut Salad
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


  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

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