Loaded Coconut Corn Salad with Corn Nuts


If at all poss I highly recco that you wait till the last minute to stir in the corn nuts, to avoid sogginess. If you want to prep this dish in advance (and you totally can), just keep the corn nuts separate and toss them in right before serving. Everything else will hold great in the fridge for several days!

Active Time: 30 Mins

Total Time: 40 mins

Loaded Coconut Corn Salad with Corn Nuts


  • 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

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.

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