Corn and Coconut Salad with Thai flavors - unusual flavor combination uses harvest season's bounty
Peggy Lampman | Contributor
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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 season's bounty.
Active Time: 10 minutes
Yield: 4 side dishes
2 tablespoons peanut oil
5 large ears of big-kernel corn, shuckedâ€¨
3 tablespoons fresh cilantro
1 cup coconut flakes, toastedâ€¨
1 cup coarsely chopped Thai flavored cashews
2-3 tablespoons lime juice
Finely chopped hot chili pepper or red pepper flakes
Directions 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.
Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at firstname.lastname@example.org.