Loaded Coconut Corn Salad with Corn Nuts

• porzioni: 4
• tempo totale: 40 mins

Ingredienti

4 large ears corn

4 garlic cloves

2 serrano peppers

¼ red onion

1 bunch cilantro

2 juicy limes

Kosher salt

1 (15 oz) can full fat coconut milk

¾ cup corn nuts

Handful toasted coconut chips

Istruzioni

1. Cook the corn:

Shuck 4 ears of yellow corn.

Firmly smash and peel 4 garlic cloves.

Thinly slice 2 serrano chilies.

Pour one well shaken can full fat coconut into a large skillet. Season with salt. Arrange the corn cobs in the skillet, along with the chilies and garlic, and bring the coconut milk to a simmer over medium heat. Cook at a bare simmer, turning the corn every 2 minutes or so until it is bright yellow, 5-6 minutes.

Remove the corn to a cutting board to cool.

2. Make the dressing:

Continue to simmer the coconut milk, until the garlic has softened and the coconut milk has reduced and thickened, 5-7 minutes longer. Lightly mash the garlic into the coconut milk and then scrape the coconut milk into a large bowl.

3. Chop everything and combine:

Cut the corn kernels off the cob and add to the coconut milk. Once it has cooled to room temp, proceed.

Finely chop ¼ red onion and 1 bunch cilantro leaves and tender stems. Combine with the corn along with the juice of 2 limes; season well with salt.

Just before serving, stir in ¾ cup corn nuts (crush them if they’re the larger ones). Transfer to a serving bowl and top with more corn nuts and toasted coconut chips.