Coconut corn salad

When I first saw this salad, it sounded both interesting and exotic, like something we never thought of eating ever before. So, the next logical step was to make it and sample it. Let's get straight to the  point: it was a very good decision. If you think the ingredient list sounds like a delicious combination, wait until you actually taste it. :) It was blow-your-mind-away good. 
Recipe source: 101 cookbooks. 

Last year: Goat cheese rounds in prosciutto.
Two years ago: Baby making and no cooking :).




Ingredients (serves 2-3):

• 3 ears of corn
• 2 tablespoons butter
• salt and pepper
• 1 teaspoon fresh thyme leaves
• 100 g large unsweetened coconut flakes (or 50 g coconut, 50 g almond flakes)
• 1 tablespoon fresh lemon juice
• 1-2 tablespoons freshly chopped red onion

Prepare the ears of corn: wash them and remove any impurities.

Get a large knife and a plate and start "slicing" the corn off the cobs, like this:

Try your best to remove all the bits of corn in one piece - no one likes them too squashed and mushy. Dry toast the coconut flakes in a large pan:

Stir once in a while and let them toast until golden (but not too browned). When the coconut flakes are done, remove them from the pan and set aside. Heat the butter in the pan, then add all the corn:

Let it cook for 3-5 minutes, stirring often. Season with salt, pepper and thyme and let it cook for 3-5 minutes more. Add the browned coconut flakes and mix. Add the chopped onion as well:

Mix, let it cook for 2-3 minutes more, then remove from the heat and stir in the lemon juice. Transfer to serving plates and decorate with a little extra red onion, if you'd like.

It's done, dig in! :)