We had an impromptu cook out the other night and I needed some side dish inspiration. I went through my bookmarked recipes and came across this one from Heidi Swanson. I grabbed the last of the corn at the grocery store which made the end of summer feel very real.
3 T unsalted butter
5 ears of corn, shucked
fine grain salt
3 T fresh tyhyme
1 c big coconut flakes, well toasted
1 c sliced almonds, well toasted
3 T red onion, chopped
squeeze of lemon or lime
1. 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 the corn to be well coated.
2. Cook for just a minute, until the corn loses its raw edge. Stir in half the thyme, and then transfer corn to large serving bowl.
3. Right before serving, add coconut flakes, almonds, the rest of the thyme, red onions, and citrus juice. Stir well.