Tum Khao Pod (Thai Corn Salad)
Ingredients
- 400 gCorn (drained)
- 2 pcGarlic (peeled)
- 2 pcThai chili (whole)
- 100 gGreen bean (cut into 2cm segments)
- 150 gSolanum lycopersicum esculentum M. (halved)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 3 tbspfish sauce
- 1 tbsppalm sugar (grated)
- 50 gPeanut (roasted)
- 20 gDried shrimp (rinsed)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. The corn releases water and loses its crunch after 30 minutes.
