Spicy Thai Corn Salad
Bursting with bold flavors and vibrant colors, Spicy Thai Corn Salad is the ultimate fusion of sweet, tangy, and spicy. Fresh kernels of corn are paired with cherry tomatoes, crisp cucumber, red bell pepper, and red onion, creating a refreshing base that's elevated by aromatic cilantro and mint. The zesty lime dressing, infused with fish sauce, soy sauce, honey, and a touch of Thai bird's eye chili for heat, ties everything together in a tantalizing symphony of flavors. Finished with a sprinkle of toasted peanuts for an irresistible crunch, this salad is easy to prepare in just 30 minutes and perfect for summer picnics, potlucks, or as a light, flavorful side dish. It's a must-try recipe for anyone looking to spice up their Thai-inspired cuisine!
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Recipe Information
Ingredients
- 4 cups Fresh corn kernels (from about 4 ears of corn or frozen, thawed)
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 1 medium Red bell pepper, finely diced
- 0.5 cup Red onion, thinly sliced
- 0.25 cup Cilantro, chopped
- 2 tablespoons Mint leaves, chopped
- 1 piece Thai bird's eye chili, finely chopped (adjust per spice preference)
- 3 tablespoons Lime juice
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Honey
- 0.25 cup Toasted peanuts, roughly chopped
- 1 tablespoon Neutral oil (such as vegetable or avocado oil)
Instructions
If using fresh corn, bring a pot of water to a boil. Add the corn and cook for 3-5 minutes or until tender. Remove the corn and let it cool before slicing the kernels off the cob.
In a large mixing bowl, combine the corn kernels, cherry tomatoes, cucumber, red bell pepper, red onion, cilantro, and mint.
To make the dressing, whisk together lime juice, fish sauce, soy sauce, honey, and neutral oil in a small bowl. Add the finely chopped Thai chili, adjusting the quantity to your desired spice level.
Pour the dressing over the salad mixture and toss well to coat all the ingredients evenly.
Taste and adjust seasoning if needed (e.g., add more lime juice for acidity or a touch more honey for sweetness).
Transfer the salad to a serving dish and sprinkle toasted peanuts over the top for added crunch.
Serve immediately or refrigerate for up to 2 hours to let the flavors meld.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3154 mg | 137% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 69.9 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3752 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
