About this recipe

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Recipe highlight

Why you’ll love it

Sweet corn, sharp lime, fresh herbs, and Thai chili make this salad bright, juicy, and far more exciting than an ordinary summer side. 🌶️

Ingredients

• Salad base
• 🌽 400 g sweet corn kernels, cooked or charred from 4 cobs (about 3 cups / 14 oz)
• 🧅 60 g shallots, thin sliced (½ cup / 2.1 oz)
• 🌿 20 g cilantro leaves (⅓ cup / 0.7 oz)
• 🌿 15 g mint leaves (¼ cup / 0.5 oz)
• 🧅 40 g scallions, sliced (⅓ cup / 1.4 oz)
• 🥒 100 g cucumber, thin half moons (1 cup / 3.5 oz)
• 🥜 35 g roasted peanuts, roughly crushed (⅓ cup / 1.2 oz)
• 🌶️ 8 g red chili, thin sliced (2 chilies / 0.28 oz)
• Dressing
• 🥣 25 ml fish sauce (1½ tbsp / 0.85 fl oz) seafood
• 🍋 30 ml lime juice (2 tbsp / 1 fl oz)
• 🍬 10 g palm sugar (2 tsp / 0.35 oz)
• 🧄 8 g garlic, finely minced (2 cloves / 0.28 oz)

Preparation

• 1 Prepare the corn Boil, steam, or char the corn until just tender, then cut off the kernels while they are still juicy and bright. 🌽
• 2 Slice the aromatics Thinly slice shallots, scallions, cucumber, and chili so the salad stays light and evenly mixed. 🔪
• 3 Make the dressing Mix fish sauce, lime juice, palm sugar, and garlic until the sugar dissolves and the dressing tastes sharp and balanced. 🥣
• 4 Build the salad Place corn, shallots, scallions, cucumber, cilantro, mint, and chili in a large bowl. 🥗
• 5 Add the dressing Pour the dressing over the salad and toss gently until everything is lightly coated. 🍋
• 6 Add peanuts Sprinkle in the crushed peanuts and toss once more for crunch and nutty depth. 🥜
• 7 Rest briefly Let the salad sit 2 min so the corn absorbs some of the dressing without losing freshness. 🛋
• 8 Serve fresh Transfer to a plate and serve immediately while juicy, bright, and aromatic. 🍽️

Timing details

Nutrition

Estimated values per serving.

Tips & variations

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