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