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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Spicy Thai Corn Salad

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This take on som tum Thai salad heroes sweetcorn, and it’s a fantastic accompaniment to roast chicken or other meats – especially come holiday season! The chillies do pack a punch, so feel free to dial it down and use a bit less if you’re not a massive spice-lover.

WATCH THIS RECIPE

SPICY THAI CORN SALAD

PREP TIME

4 hours

COOK TIME

30 minutes

SERVES

a bunch of shrimp

Ingredients

6 garlic cloves

½ cup sliced snake beans (or green beans)

1 large red chilli (mild)

3 small bird’s eye chillies (hot)

2 tbsp roasted peanuts

3½ tbsp fish sauce

1 tbsp palm sugar

juice of 2 limes

½ cup cherry tomatoes, halved

½ cup carrots, julienned

3 cups corn kernels

Steps

Place the garlic, snake beans, chillies and peanuts in a mortar. Use a pestle to lightly pound. Then add the fish sauce, palm sugar and lime juice. Mix together.

Place the cherry tomatoes, corn and carrot in a large bowl. Add the garlic mixture and toss until well combined.

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