Spicy Thai Corn Salad

This Thai-inspired corn salad combines sweet corn, cherry tomatoes, red onion, garlic, and fresh herbs with a lime-and-soy dressing. Thai chilies add heat, while roasted peanuts provide crunch. A small amount of brown sugar balances the dressing’s acidity, with optional sesame oil for extra aroma.

Use cooled, well-drained corn so it does not warm the herbs or dilute the dressing. Toss the vegetables gently, taste before adding salt, and finish with peanuts close to serving time. The salad works as a side dish alongside grilled tofu or rice, and the chili level can be adjusted without changing the rest of the preparation.

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Olivia

Spicy Thai Corn Salad

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Thai-inspired sweet corn salad with cherry tomatoes, mint, cilantro, roasted peanuts, and a spicy lime dressing. Serve as a fresh vegetable side dish.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Salad

Cuisine: Thai

Calories: 144

Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients

  

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• 2 cups sweet corn kernels fresh, frozen, or canned. boiling, steaming, or another tested method. Follow the product’s cooking directions, then cool and drain.
• 1 cup cherry tomatoes halved
• 1/4 cup red onion thinly sliced
• 2 cloves garlic minced
• 1-2 Thai chilies finely sliced (adjust to taste)
• 1/4 cup roasted peanuts roughly chopped
• 2 tablespoons fresh cilantro chopped
• 2 tablespoons fresh mint chopped
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1 teaspoon sesame oil optional
• Salt to taste

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Equipment

Salad Bowl Set

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Salad Bowl

5 Quart Pot

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small soup pot

Cooking Instructions

 

1. If using fresh or frozen corn, cook it for 3-5 minutes until tender, then let it cool.
2. Place the corn in a large mixing bowl.
3. Add the cherry tomatoes, red onion, garlic, and sliced Thai chilies.
4. Stir in the chopped cilantro and mint.
5. In a small bowl, whisk together the lime juice, soy sauce, brown sugar, and sesame oil until the sugar dissolves.
6. Pour the dressing over the salad.
7. Toss gently until all the ingredients are evenly coated.
8. Fold in most of the chopped peanuts, reserving a few for garnish.
9. Taste and adjust the seasoning with additional lime juice or salt if needed.
10. Sprinkle the remaining peanuts on top and serve immediately.

Nutrition

Calories: 144kcalCarbohydrates: 19gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 466mgPotassium: 352mgFiber: 3gSugar: 7gVitamin A: 450IUVitamin C: 30mgCalcium: 31mgIron: 1mg

Notes

• Cool cooked corn before combining it with the tomatoes and herbs. Drain well so excess water does not dilute the dressing.

• Drain canned corn thoroughly. Check whether it contains added salt before seasoning the finished salad.

• Thai chilies can be very hot. Start with fewer chilies and add more after tasting; removing seeds alone does not guarantee a mild salad.

• Slice the red onion thinly and chop the herbs just before assembling for an even distribution of flavor.

• Stir the dressing until the brown sugar dissolves, then taste the dressed salad before adding salt or more lime juice.

• Add the peanuts close to serving time to preserve their crunch.

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