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Thai Corn Cucumber Salad

A delightful blend of crunchy cucumbers, sweet corn, and zesty lime dressing, this Thai Corn Cucumber Salad is an explosion of flavors and a family favorite perfect for any occasion.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Thai
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 ear sweet corn (about 165 g kernels) Look for corn that is bright yellow and firm for the best flavor!
  • A pinch of salt salt Adds flavor and enhances the sweetness of the corn.
  • 1 salted duck egg salted duck egg (optional but recommended) Gives a rich umami flavor—find these at Asian grocery stores.
  • 2 cloves garlic Fresh garlic will add an aromatic punch; crushed for better flavor integration.
  • 1 to 3 pieces Thai chilies, to taste Adjust to your preference for heat; serrano chilies can be a substitute.
  • 1.5 Tablespoons palm sugar, finely chopped If you can't find palm sugar, brown sugar makes a good substitute.
  • 1 heaping Tablespoon dried shrimp, roughly chopped if large Another bold flavor enhancer that embodies Thai cooking.
  • 1/3 cup long beans, cut into 2-inch pieces Feel free to use green beans in a pinch.
  • 1 small tomato, cut into wedges on a bias Adds a refreshing burst of flavor; opt for ripe cherry tomatoes for sweetness.
  • 1.5 Tablespoons fish sauce I personally love the flavor of Red Boat fish sauce for its quality.
  • 3 Tablespoons lime juice Freshly squeezed for the best zing!
  • 1 cup julienned cucumber English cucumbers work best due to their thinner skin and lower seeds.

Method
 

Preparation
  1. Bring a large pot of water to a boil. Add the corn and boil for 6 to 7 minutes. Remove the corn and sprinkle with a pinch of salt, letting it cool completely before slicing the kernels off the cob.
  2. Cut the salted duck egg in half. Scoop out one half and cut it into chunks; save the other half for topping later.
  3. In a large mortar and pestle, pound the garlic and chilies until they form a smooth paste, as no chunks should remain.
  4. Add palm sugar and pound until mostly dissolved, creating a fragrant mixture.
  5. Toss in the dried shrimp and long beans, pound briefly to crush the beans slightly, releasing their flavor.
  6. Add the tomatoes, fish sauce, and lime juice, along with a bit of lime rind after juicing. Pound gently to mix well and crush the tomatoes slightly.
  7. Add the corn, cucumber, and the chunks of salted duck egg to the mixture. Toss well to combine and coat everything in those aromatic flavors.
  8. Serve on a plate, and arrange the wedges of salted duck egg on top for that irresistible presentation!

Notes

Use fresh lime juice instead of bottled for that extra zing. Don’t over-pound the cucumber; you want it to maintain its crunch. Common mistakes to avoid include overcooking the corn or not letting it cool before slicing—the flavors need to shine, not be muted by excess heat!