• 3 tablespoons unsalted butter
  • 5 ears of corn, shucked
  • fine grain sea salt
  • 1 cup / 1 1/2 oz coconut flakes, well toasted
  • 1 cup / 3 oz sliced almonds, well toasted
  • 3 tablespoons chopped red onions
  • big squeeze of fresh lemon or lime juice
  • Melt the butter in a large skillet over medium heat.
  • Add the cut 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 loosens 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, red onions, and citrus juice.
  • Stir well. Taste, season with more salt, to taste, and serve topped with the remaining coconut and almonds (and another splash of juice if needed!).