Thai spicy grilled corn salad (Som Tum Khao Pod)
Thai spicy grilled corn salad (Som Tum Khao Pod) is a light, tasty, healthy recipe that is easy to assemble. The flavors are the same as the Thai green papaya salad, sweet, sour, and salty, all in one bite. It has a perfectly bold and balanced flavor in a simple and healthy salad.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/2 cups grilled sweet corn (about 3 corn)
- 1/2 cup cherry tomatoes. Roma tomatoes work great for this recipe. Slice into 1-inch pieces.
- 1/3 cup green beans sliced 1-2 inches long.
- 1/3 cup sliced carrot
- 1/3 cup peanuts, unsalted
- 1/4 cup dried shrimp
- 1 large clove of garlic
- 1-5 2 pcs Thai fresh chili pepper, adjust as needed
- 2 tbsp fish sauce
- 2 1/2 tbsp fresh lime juice
- 2 1/2 tbsp palm sugar (or brown sugar)
Instructions
- 1
Grill the corn. Lightly brush the corn with oil before grilling on high for 10 minutes or until the corn looks charred but not burnt. Let cool close to room temperature before cutting kernels.
- 2
In a mortar and pestle, lightly pound garlic and chilis. See kitchen tips if you don’t have a mortar and pestle.
- 3
Add the peanuts and lightly pound but do not crush the peanuts.
- 4
Add the green beans and dried shrimp and pound until the beans are lightly bruised.
- 5
Remove the mixture in the mortar into a large bowl. Add tomatoes and carrots, sugar, fish sauce, and lime juice. Mix well.
- 6
Cut the corn. Using a sharp knife, carefully cut the grilled corn from the cob. Add the kernels to the salad bowl mixture. Stir well. Taste and adjust the seasoning with sugar, fish sauce, lime juice, sliced chilis, or dried chili flakes. Serve as a salad, side dish, or as a main meal. See kitchen notes for ideas on how to serve the salad.