While the solstice on June 21st will mark the official start of the summer, Memorial Day weekend always feels like the season opener to me. As the next installment in my Healthy Hostess series, I wanted to feature this delicious coconut corn salad recipe just in time for the holiday weekend. I hope you will feel inspired to serve a new dish at your next gathering!
Last month, a few foodie friends agreed to help out with some kitchen experiments. This salad was adapted from a 101 Cookbooks recipe, and I happen to think we made all the right changes! We substituted coconut oil for butter, scallions for red onions, and used small coconut shavings instead of large flakes. Between the four of us, there were no leftovers.
I promise this recipe is as easy as it is rewarding. Here's what you'll need:
- 5 ears of fresh corn, shucked (best to buy local when in season, otherwise opt for organic; sadly way too much of our corn is genetically modified)
- 2 tablespoons coconut oil
- Himalayan sea salt (other kinds will do, but Himalayan is harvested naturally and has 84 minerals...it's time you make the switch if you haven't already)
- 1 lime, juiced
- 3 tablespoons fresh thyme leaves, chopped
- 5 or 6 scallions, chopped (use white and green portions)
- 1 cup unsweetened shredded coconut
- sliced almonds, toasted (these are optional; I omitted)
Heat the oil over medium heat. Add the corn and sprinkle with salt. Mix well until the corn is coated. Cook for a couple minutes then stir in half of the thyme. Transfer the corn to a large bowl and set aside. Heat the coconut in a dry pan over low heat, until the flakes begin to brown slightly. Add the toasted coconut to the corn and mix. Add the rest of the thyme, the scallions, and the juice of half a lime. Sprinkle with more salt and have a taste. Add more lime juice as needed.
Garnish with lime wedges and a couple sprigs of cilantro!
Next time I will try substituting cilantro for the thyme for a different kick!