This easy Thai corn salad recipe is healthy, naturally gluten-free, and ready in under 30 minutes. My version of som tam khao pod is made with crisp vegetables and a very refreshing dressing you’ll love!
Tip: This salad is perfect for hot summer days when the sun is out, just like som tam Thai and cucumber salad.
Thai corn salad is a Thai dish made with sweet corn and a dressing of fish sauce, palm sugar, and tamarind paste. The dressing is spicy, tangy, salty, and slightly sweet. Some versions also include salted egg for extra richness.
My favorite summer salad
This recipe is my go-to whenever I have fresh sweet corn from our garden. I also like to add healthy vegetables like carrots, tomatoes, and yard-long beans to make it even more colorful and delicious.
I usually boil the sweet corn, but you can also steam or grill it. Each method gives a slightly different texture and flavor, so just use what you prefer.
The word tam in the Thai name tam khao pod refers to pounding the ingredients in a mortar and pestle, just like you would for green papaya salad. Some people refer to this dish as som tam corn or Thai corn papaya salad because the style and dressing are similar.
If you don’t have a mortar and pestle, you can simply toss everything together in a large mixing bowl. Mix the dressing with chopped chilies first and make sure the palm sugar is fully dissolved, then add the chopped vegetables.
Before serving, give the salad a quick taste and adjust the dressing if needed. It should be sweet, salty, tangy, and a bit spicy.
Ingredient notes and substitutes
Scroll down for step-by-step photos and helpful tips, or head straight to the printable recipe card!
- Sweet corn (1) – Fresh sweet corn is best, but canned works too; boil, steam, or grill depending on your preferred texture and flavor.
- Carrots, cherry tomatoes, yard-long beans – Use as much or as little as you like, or add your own favorite salads vegetables like green beans, baby corn, or cucumber!
- Fresh lime juice (2 tbsp) – Adds a sharp, tangy brightness.
- Tamarind paste (1 tbsp) – Brings a tangy flavor. Get it on amazon.
- Palm sugar (2 tbsp) – Mildly sweet with a rich, caramel-like note. This is the one I use.
- Fish sauce (1 1/2 tbsp) – Salty and savory, a staple in Thai cuisine. My favorite brand is Megachef.
- Chilies (3) – Use Jinda or bird’s eye chilies for a spicy corn salad; for less spice, use mild chilies or remove the seeds.
- Garlic (1 clove)
- Roasted peanuts (1/4 cup)
How to make Thai corn salad
Step 1: Fill a large pot with water and bring it to a boil. Add the sweet corn, cover the pot, and boil for 7 minutes if you like a crisp texture, or 10 to 15 minutes for softer corn. Let it cool, then cut into bite-sized pieces.
Step 2: Using a mortar and pestle, crush the garlic and fresh chilies until roughly broken down. This helps release the flavor and heat.
Step 3: Add the palm sugar, fish sauce, tamarind paste, and fresh lime juice to the mortar. Mix until the sugar is fully dissolved and the dressing is well combined.
Step 4: Add the sweet corn, carrots, tomatoes, roasted peanuts, and yard-long beans. Gently pound and mix everything together until evenly coated with the dressing. Serve right away while it’s fresh and crunchy. Enjoy!
Serve as a side dish with other Thai food or on its own with Thai sticky rice!
More Thai salads you’ll love
That’s everything you need to know to make this spicy Thai corn salad recipe! Let me know how it turns out in the comments—and don’t forget to follow me on Facebook, Instagram, and Pinterest.
Easy Thai Corn Salad Recipe
Equipment
- Cutting board and sharp knife
- large pot (for boiling corn)
- Mortar and pestle (or a large mixing bowl with spoon)
Ingredients
- 1 sweet corn
- 1 clove of garlic, peeled
- 3 chilies, adjust to taste
- 2 tablespoons palm sugar, chop to measure
- 1 1/2 tablespoon fish sauce
- 1 tablespoon tamarind paste
- 2 tablespoons fresh lime juice
- 1/4 cup roasted peanuts
- 1/4 medium carrot, shredded
- 5 cherry tomatoes, halved
- 8 whole yard-long beans, cut into bite-sized pieces
Instructions
- Boil the sweet corn for 7 minutes for a crisp texture or 10–15 minutes for softer. Let it cool, then cut into bite-sized pieces.
- Crush garlic and chilies in a mortar and pestle until roughly broken down.
- Add palm sugar, fish sauce, tamarind paste, and lime juice. Mix until the sugar fully dissolves.
- Add corn, carrots, tomatoes, peanuts, and yard-long beans. Pound and mix gently until everything is coated. Serve immediately. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- Feel free to add your favorite vegetables or herbs and adjust the flavors of the dressing to your liking!
Frequently asked questions
Can I make this in advance?
Yes, you can prep the vegetables and dressing ahead of time. Store them separately in the fridge and mix everything together just before serving to keep it fresh and crisp.
How long can I keep this salad?
This salad is best eaten right after making it, while the veggies are still crisp. If you have leftovers, store them in an airtight container in the fridge and try to eat them within 1 to 2 days.
