Corn And Coconut Salad

• 6 Fresh ears of corn
• 1 and 1/2 tablespoons coconut oil
• 1/2 teaspoon cumin seed
• 1/8 teaspoon turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon ground cumin
• 1/8 teaspoon cayenne
• 1/2 teaspoon lemon juice
• 1/2 cup coconut grated fresh, or dried,grated, unsweetened

1. Shuck and wash the ears of corn.rnScrape the kernels off the cobs.
2. Take 1/2 of the kernels and grind them up in a blender. Do Not add any water.rnGrind them up until they form a smooth batter.
3. Mix the ground corn in with the rest of the whole kernels.
4. In a skillet or kadhai heat the coconut oil.rnWhen the oil is hot, add in the cumin seeds.
5. When the cumin seeds start to sizzle and turn color, add in the corn mixture and the turmeric. Mix it together well.
6. Cover the pan, turn down the heat and cook the mixture for about 10 minutes or so. Stir it every now and them so nothing sticks.rnAfter 10 minutes, take off the cover and add in the sugar, salt, ground cumin, cayenne and lemon juice.
7. Give everything a good stir, cover the pan again and cook for another 4 minutes or so.rnTake the lid off, add in the coconut, give it a good stir and you're done. Serve this at room temperature.

corn, coconut oil, cumin, turmeric, salt, sugar, ground cumin, cayenne, lemon juice, coconut grated fresh

Taken from food52.com/recipes/28456-corn-and-coconut-salad (may not work)