Coconut And Corn Salad

Coconut And Corn Salad

Ingredients:
6 ears fresh corn
1 cup coconut flakes
¼ cup chopped red onion
2 tablespoons chopped fresh basil
½ cup mayonnaise
1 tablespoon freshly squeezed lemon juice

Directions:
Kosher salt and freshly ground black pepper to taste
1. Preheat the oven broiler.
2. Shuck the corn, being sure to remove all the silk from each ear. Broil the corn for a
couple of minutes, just until it is nicely browned, turning it occasionally with a pair of
tongs so that it will cook evenly.
3. When the corn is cool enough to handle, cut the kernels from the cobs and place
them into a medium bowl. Sprinkle with the coconut flakes, red onion, and basil. Toss
to combine.
4. Stir in the mayonnaise and the lemon juice, and mix well. Taste and season with salt
and pepper as needed. Cover and chill. Serve the salad chilled or at room
temperature.
TOMATO AND RADISH SLAW
This colorful, healthy salad is a great way to showcase radishes, so make it when you
can find really fresh ones. Look for radishes that feel firm when you squeeze them and,
if the leaves are still attached, make sure they’re crisp and green. Cut away the leaves
once you get the radishes home, and refrigerate the radishes for up to five days.
Soaking radishes in ice water for a couple of hours will make them extra crisp.
SERVES 6 TO 8 | LEVEL: JUMP SHOT