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
- Grill the corn. Grill corn over high heat until lightly charred on all sides. Let cool slightly, then slice the kernels off the cob.
- 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.
- 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.
- Finish and serve. Transfer to a serving dish. Garnish with fresh herbs, a squeeze of lime, and extra crushed peanuts. Serve at room temperature.
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