Easy Thai Corn Salad Recipe
Make this easy Thai corn salad recipe in less than 30 minutes for a healthy, gluten-free dish that's perfect for summer!
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!
Calories: 179kcal | Carbohydrates: 25g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 1103mg | Potassium: 526mg | Fiber: 3g | Sugar: 14g | Vitamin A: 2697IU | Vitamin C: 110mg | Calcium: 53mg | Iron: 2mg