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.
Spicy Thai Corn Salad
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
- 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.
