Confetti Corn Salad

• 6 ears fresh corn
• 1 cup light coconut milk canned unsweetened
• 1 green onion thinly sliced
• 1/4 cup lime juice
• 1 teaspoon ground tumeric
• 1/2 teaspoon kosher salt
• 2 sweet peppers chopped, about 2 cups
• 1 cup cantaloupe chopped
• 1 cup roasted salted cashews
• 1/4 cup coconut flakes unsweetened, toasted
• 1/2 cup nuts corn, optional

1. Remove husks from ears of corn. Scrub with a stiff brush to remove silks; rinse. Cut kernels from cob. You should have about 3 cups.
2. In a large bowl, for dressing, whisk together coconut milk, green onion, lime juice, turmeric, and salt. Add corn, red peppers, cantaloupe, and cashews. Toss to coat. Sprinkle with toasted coconut and corn nuts.
3. Nutrition Facts (Confetti Corn Salad)ner serving: 177 kcal cal., 11 g fat (4 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 0 mg chol., 204 mg sodium, 20 g carb., 3 g fiber, 7 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

corn, light coconut milk, green onion, lime juice, ground tumeric, kosher salt, sweet peppers, cantaloupe, cashews, coconut flakes, nuts corn

Taken from www.yummly.com/recipe/Confetti-Corn-Salad-1180870 (may not work)