Yet ANOTHER Heidi Swanson special. Her recipes are so fresh and delicious. This one is perfect when you have farm fresh corn... I probably wouldn't make it at any other time of year. I made a couple of adjustments based on what I had on hand.
Ingredients
3 tbsp. of butter or olive oil
5 ears of corn, shucked
fine grain sea salt
2 tbsp. fresh thyme leaves
1 c. unsweetened coconut flakes, well toasted
1 c. sliced almonds, well toasted
3 tbsp. red onions, diced
juice of one lime
Directions
Melt the butter in a large skillet over medium heat. Add the corn, sprinkle with a couple of 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 almonds, most of the coconut flakes, the rest of the thyme, red onions, and 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!).
Serves 4 as a salad.
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