Tum Khao Pod (Thai Corn Salad)

Crunchy corn kernels burst with sweetness, meeting the heat of Thai chilies and sharp lime acidity. A bold salad where the pestle bruises the ingredients to release intense, punchy juices that coat every kernel.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 259
• Protein: 9 g
• Carbs: 38 g
• Fat: 7 g

Ingredients

• 400 g Corn ( drained )
• 2 piece Garlic ( peeled )
• 2 piece Thai chili ( whole )
• 100 g Green bean ( cut into 2cm segments )
• 150 g Solanum lycopersicum esculentum M. ( halved )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 3 tbsp fish sauce
• 1 tbsp palm sugar ( grated )
• 50 g Peanut ( roasted )
• 20 g Dried shrimp ( rinsed )

Instructions

1. Aromatic base preparation

   In a mortar, crush the garlic cloves, Thai chilies, and dried shrimp. The goal is to release the essential oils and umami flavors without reducing everything to a smooth puree; you want to see pieces.

2. Seasoning and balance

   Add the palm sugar, fish sauce, and lime juice. Work with the pestle until the sugar is completely dissolved. The liquid should be cloudy and balanced between salty and sour.

3. Integrating firm vegetables

   Incorporate the green beans cut into segments. Lightly pound them with the pestle to bruise them; they should open up slightly to absorb the sauce without losing their crunch.

4. Finalization and mixing

   Add the sweet corn and cherry tomatoes cut in half. Mix gently with a spoon while giving light taps with the pestle. Finish by incorporating the peanuts for texture.

Chef's tips

• Do not crush the tomatoes, just press them with the pestle so their juice blends into the sauce.
• Serve with sticky rice (riz-gluant) to soak up the spicy juice at the bottom of the plate.

Storage

Eat immediately. The corn releases water and loses its crunch after 30 minutes.