Thai Corn Salad (Som Tum Khao Pod–Inspired)

Thai Corn Salad (Som Tum Khao Pod–Inspired)

Ingredients:

For the salad:

• 2 ears sweet corn, grilled or charred, kernels sliced off
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, cut in half, thinly shaved
• 1/2 cup roasted peanuts, coarsely crushed
• 1–2 Thai chilies, thinly sliced (optional, for heat)
• 1/2 cup fresh herbs (Thai basil, mint and cilantro)
• Optional: 1 small lime, sliced into wedges for serving

For the dressing (Thai dressing):

• 1/4 cup fish sauce
• 2 tablespoons sugar
• 2 tablespoons honey
• 2 tablespoons grated garlic
• 1 tablespoon sambal oelek or fresh chili paste
• 1/4 cup neutral oil (such as peanut or avocado)
• 1 tablespoon toasted sesame oil
• 2 tablespoons fresh lime juice

Instructions

1. Grill the corn. Grill corn over high heat until lightly charred on all sides. Let cool slightly, then slice the kernels off the cob.
2. Make the dressing. In a bowl, whisk together fish sauce, sugar, and honey until dissolved. Add garlic, sambal, oils, and lime juice. Whisk until emulsified. Taste and adjust—add more lime for brightness or sambal for heat.
3. Assemble the salad. In a large bowl, combine corn, green beans, cherry tomatoes, red onion, peanuts, and herbs. Pour over the dressing and toss gently to coat.
4. Finish and serve. Transfer to a serving dish. Garnish with fresh herbs, a squeeze of lime, and extra crushed peanuts. Serve at room temperature.