Coconut Corn Salad

1. 1

   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.

2. 2

   Just before you're ready to serve, add most of the coconut flakes, most of the almonds, the rest of the thyme, green onions, and citrus juice. Stir well.

3. 3

   Taste, season with more salt, to taste, and serve topped with the remaining coconut and almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.