Coconut Corn Salad

If you’ve spent much time on our blog or in my home, you know that Heidi Swanson is my food hero. I quickly became enamored several years ago when I borrowed her cookbook, Super Natural Every Day, from a good friend. This is still my most-used and most well-loved cookbook—and I frequently find myself navigating to Heidi’s blog when I need a new, quick food fix.

I love how Heidi takes a handful of ingredients, often ones we don’t find next to each other, and creates magic. This recipe represents this touch well—the first time I made it I kind of shrugged my shoulders as I tossed it together, we’ll see! 

As usual, it was an instant favorite. This salad is welcome at any summer picnic or party, and makes an excellent lunch all on its own. It’s quick, it’s fresh, it requires very little heat, you’re going to come back to this one over and over again through these hot sticky months. xo Jen

Coconut Corn Salad from 101 Cookbooks
Serves 4 as a main, or 8+ as a side

Coconut Corn Salad

3 Tbs. unsalted butter
5 ears of corn, shucked and kernels sliced off
3 Tbs. fresh thyme leaves
1 c. unsweetened coconut flakes, toasted
1 c. sliced almonds, toasted
3 Tbs. chopped red onion
juice of 1 lime
fine grain sea salt

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, red onions, and citrus juice. Stir well. Taste, season with more salt, to taste, and serve topped with the remaining coconut and almonds (and another jolt of juice if needed!).