Here's another fresh corn recipe to get in before it's all gone! This one comes from 101 cookbooks, which is one of my favorite blogs. We adapted it slightly, and it turned out lovely! I'm trying to get in as much summer cuisine as possible before it's undeniably fall. I love fall cooking, but I want to savor as much summer flavor as possible before then! This quick salad fits the bill with tropical flavors and sweet, fresh corn.
from 101 Cookbooks
3 tablespoons unsalted butter
2 cups of corn kernels from 4 ears of corn
Kosher salt (1 teaspoon or so)
3 tablespoons fresh basil, chopped
1 1/2 oz (1 cup) big coconut flakes
3 oz (1 cup) sliced almonds
3 tablespoons chopped red onions
2 to 3 tablespoons lime juice
If you're like me, and don't like a really intense red onion flavor, soak the chopped onions in a bowl of cold water while you're prepping the rest of the salad. Drain them before adding to the rest of the ingredients.
Toast the almonds in a nonstick skillet over medium heat, stirring occasionally, or doing the saute snap. After,the almonds are done, set them aside in a small bowl and toast the coconut flakes. After setting the coconut flakes aside in a small bowl, melt the butter in the skillet. Add the corn, salt to taste, and cook for two to three minutes until it's somewhat soft.
Put the corn in a medium bowl. Mix in the basil, red onions, and lime juice. Serve topped with almonds and coconut.