Coconut Corn Salad

Ingredients

• 3 tablespoons unsalted butter
• 5 ears of corn, shucked
• Fine grain sea salt
• 3 tablespoons fresh thyme leaves
• 1 cup / 1 1/2 oz / 40 g big coconut flakes, well toasted
• 1 cup / 3 oz / 85 g sliced almonds, well toasted
• 3 tablespoons chopped red onions
• Big squeeze of fresh lemon or lime juice

Directions

Set a large skillet on the stove over medium heat, then melt the butter in it. Tip in the corn, add a couple pinches of salt, and toss until the kernels are glossy all over. Let it cook for just a minute, only long enough to take away the raw bite, then fold in half the thyme and move the corn into a large serving bowl. When serving time is right there, mix in most of the coconut flakes; follow with most of the almonds, the remaining thyme, the red onions, and the citrus juice. Give everything a good stir, taste for salt, adjust as needed, and finish with the reserved coconut and almonds, plus another bright squeeze of juice if it wants one.