Coconut Corn Salad Recipes

COCONUT CREAMED CORN

Steps:

• Heat the oil in a large skillet over medium heat. Add the corn, scallions, red pepper flakes and 1/2 teaspoon salt and cook until softened, about 5 minutes. Add the coconut milk and 1/2 cup water and simmer until thickened, about 5 minutes. Remove from the heat and stir in the cilantro and vinegar. Transfer to a serving bowl and sprinkle with cilantro.

COCONUT CORN SALAD

Steps:

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

FRESH CORN SALAD

Steps:

• In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
• Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

SPICY CORN AND COCONUT SOUP

Steps:

• Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
• In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
• Add potato pieces, and stir to coat, 1 to 2 minutes.
• Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
• Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.

COCONUT RICE SALAD

Steps:

• In a food processor combine 1/4 of the sliced green onions, the garlic, cilantro, mint, and parsley.
• Pulse to finely chop and scrape into a glass bowl.
• Add the coconut milk mixing well.
• Measure and add enough water to make 4 cups.
• Whisk well and set aside.
• In a large pot over medium high heat add the rice and oil.
• Stir to coat.
• Add the coconut milk mixture.
• Bring to a boil, reduce heat to medium low and cover.
• Cook rice for 18 minutes, remove from heat and let stand covered 5 minutes.
• Turn rice out into a large bowl and toss well to cool and separate.
• Place in the fridge, stirring often to help cool.
• In a food processor combine the mango, red onion, garlic, sugar, red wine vinegar and puree until smooth.
• While machine is running slowly and in a very thin stream add the oil.
• Add the salt and pepper and pulse to combine.
• To the rice add the peaches, red pepper and cucumber.
• If serving right away toss with dressing to coat.
• If serving later cover rice mixture and dressing seprately.
• Add the desired amount of dressing right before serving.