NutriAsia - Logo 580x840

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.

Other Recipes

Katsu Tofu

INGREDIENTS: 1 block (350 g) tofu, sliced thinly into 16 pieces 1 Tbsp Datu Puti Vinegar 1 pack (4 g) Wow Sarap All-in-One Seasoning 2

Read More »