Corn Buko Salad


  • 1 can (425 g) UFC Whole Corn Kernels, drained
  • 1 and ½ cups sweetened nata de coco, drained
  • 2 cups shredded buko meat (from 2 pieces buko)



  • ½ cup sweetened condensed milk
  • 2/3 cup all-purpose cream
  • 2 Tbsp mayonnaise



  1. Combine UFC Corn, nata de coco and buko.
  2. Mix dressing ingredients.
  3. Add corn mixture. Toss to blend well.
  4. Chill until ready to serve.


Note: Keep buko chilled especially if it will not be immediately used. This is to ensure it will not become watery and will not cause the salad to easily spoil.

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