This easy Thai corn salad recipe is everything I crave in late summer. Inspired by Som Tum Khao Pod, a corn-based twist on Thailand’s classic green papaya salad, this version brings all the bold, vibrant flavors. Fresh sweet corn, crisp green beans, cool cucumber, and a tangy fish-sauce dressing hit every note: sweet, sour, salty, and spicy in every bite. I first had a salad like this at a tiny Isaan restaurant in Bangkok on a sweltering night. When corn is in season at the end of summer, this salad truly shines. And if there’s any extra dressing left in the bottom of the bowl, pour it over a warm scoop of rice. It’s pure magic.
We had so many unforgettable meals on our last trip to Thailand, but this one stands out. I’ve always loved Thai salads, especially Som Tum, so when we spotted a corn version on the menu at an Isaan-style restaurant in Bangkok, I ordered it immediately. Perched at a brightly colored tiny sidewalk table on a hot summer night, it turned out to be my favorite meal of the entire trip. Ever since, we’ve made a version of that salad every summer with fresh corn and vine-ripened cherry tomatoes. We like to serve it with Waterfall Beef Salad or Pork Moo Ping.
I’ve adapted the recipe slightly to work with a regular mortar and pestle (instead of the large Lao-style version), and left out the dried shrimp so the sweet corn and juicy cherry tomatoes can shine. It’s the perfect summer salad to round out a Thai dinner, but it also shines at a backyard BBQ. Just keep the spice level in check if you’re planning to share.
Why You’ll Love This Pounded Thai Corn Salad Recipe
- Highlights Seasonal Corn – Perfect for late summer when corn is at its peak and tomatoes are bursting with flavor.
- Flavors of Thailand: Enjoy an authentic taste of Thailand right in your own kitchen, without needing exotic tools or hard-to-find ingredients.
- Irresistible Texture: The mix of crunchy green beans, juicy cherry tomatoes, creamy eggs, and tender corn keeps every bite exciting.
- Versatile and Light: Perfect as a refreshing side dish or a satisfying light main on hot summer days.
Ingredients (And Easy Swaps)
- Fresh sweet corn – Husks on. Grilling brings out the sweetness, but boiling works too. If you can make this salad during corn season, when it is freshest.
- Large eggs – Hard-boiled until just set, then salted for extra flavor.
- Garlic – Fresh cloves for the best flavor; jarred garlic will work if that’s what you have on hand.
- Brown sugar – Adds sweetness to balance the heat and tang. If you have palm sugar it is even better!
- Thai chilies – Adjust to your spice preference; more chilies mean more heat. Bird’s eye chilies are the traditional choice, but serranos work in a pinch.
- Fish sauce – The deep, savory, umami backbone of the salad. Look for it at Asian grocery stores or in the international aisle of well-stocked supermarkets.
- Lime – if possible use fresh lime juice, the flavor is so much better than the bottled stuff.
- Long green beans – Slice into bite-sized pieces for easy eating. If you can’t find them, french green beans make the best substitutes. Long green beans are often sold at Asian markets.
- Cherry tomatoes – Vine-ripened for the juiciest flavor; grape tomatoes will also work.
- Mini cucumbers – Julienned for extra crunch. Persian cucumbers or English cucumbers are good stand-ins.
How to Make the Best Pounded Thai Corn Salad
This method requires a stone mortar and pestle, the kind you’ll find in most kitchens. If you have a large Thai-style wooden mortar and pestle used to make pounded salads like Som Tam, go ahead and use it! If you don’t have either, check the FAQ section for a work arounds.
Hard Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover and turn off the heat. Let sit for 11 minutes, transfer to an ice bath and allow to cool fully before peeling and slicing into quarter. Sprinkle with salt.
Cook the Corn: Peel back the husks, leaving them attached at the base, and remove the silks. Fold the husks back over the corn. Grill over medium-high heat, turning every 3–5 minutes, until tender and lightly charred, about 15 minutes. Let cool slightly.
Make the Dressing: In a mortar and pestle, pound garlic and Thai chilies into a smooth paste. Add brown sugar and pound until dissolved. Add green beans and bruise lightly, then mix in fish sauce, lime juice, and a handful of halved cherry tomatoes. Pound gently to release their juices, then stir everything together.
Combine the Salad: In a large mixing bowl, mix the cucumber, remaining cherry tomatoes, and the dressing. Scrape in all the sauce from the mortar and pestle.
Cut the Corn: Lay each ear of corn on its side and slice off the kernels, keeping them in large pieces if possible.
Finish the Salad: Gently fold the corn and salted egg quarters into the salad. Serve right away, with extra dressing drizzled over rice if you have it.
FAQ & Expert Tips for Making the Best Thai Corn Salad
What can I serve this with?
This pounded Thai corn salad is surprisingly versatile. You can enjoy it as a light main meal alongside sticky rice, or serve it as part of a spread with other Thai cuisines like grilled chicken, larb gai, or barbecued moo ping. It also plays well with simple grilled fish or shrimp for an easy summer dinner.
How spicy is this Thai corn salad, and can I tailor the heat?
This spicy corn salad is meant to have a little kick, but the heat is entirely up to you. Use just one chili for a gentle warmth, or add more for a fiery, street-food-style punch. If you want flavor without too much spice, remove the seeds and membranes before pounding or chopping the chilies.
Is a mortar and pestle essential, or are there alternatives?
A traditional mortar and pestle helps release the bright, aromatic flavors in the dressing, but you don’t have to own one to make a delicious salad. Use the flat side of a sharp knife to smash garlic and chilies, before finely micing them together then whisk everything together in a bowl. You’ll still get that wonderful balance of flavors with a slightly lighter touch.
Can I make the salad ahead of time, and how should I store it?
This salad is best enjoyed fresh so you can savor its crisp texture, but you can prepare parts ahead. Grill the corn, boil the eggs, and make the dressing up to a day in advance. Store each component separately in the fridge. Once dressed, the salad will keep for a few hours, but the vegetables will start to soften.
Pounded Thai Corn Salad Recipe (Som Tum Khao Pod)
Equipment
- Morter and Pestel
- BBQ optional
Ingredients
- 3 ears corn husk on
- 3 large eggs
- 4 cloves garlic peeled
- 2 tbsp brown sugar
- 1-3 thai chili adding more chili will result in a spicier salad
- 3 tbsp fish sauce
- 1 whole lime
- ½ cup long green beans sliced into 1 inch pieces
- 1 cup cherry tomatoes sliced in half
- 3 mini cucumbers julienned
Instructions
- Hard Boil Eggs: Place the eggs in a small saucepan and cover with 1 inch of cold water. Bring to a rolling boil over high heat, uncovered. Once boiling, cover the pot and turn off the heat. Let the eggs sit in the hot water for 11 minutes. Transfer to an ice bath and chill for 15 minutes. Peel, cut into quarters, and sprinkle lightly with salt. Set aside.
- Cook Corn: Barbecue Method – Peel back the husks, leaving them attached at the base. Remove the silks and fold the husks back over the corn. Grill over medium-high heat, turning every 3–5 minutes, until cooked through and lightly charred, about 15 minutes. Boiling Method – Bring a large pot of water to a boil. Add the corn and cook for 3–5 minutes, stirring occasionally, until tender and bright yellow. Drain and set aside to cool.
- Make the Dressing: Using a mortar and pestle, pound the garlic and Thai chilies into a smooth paste. Add the brown sugar and continue pounding until it dissolves. Add the green beans and pound gently to bruise and soften them. Add the fish sauce, lime juice, and a handful of halved cherry tomatoes. Pound gently again to break up the tomatoes, then stir everything together with a spoon.
- Combine in Bowl: In a large bowl, combine the julienned cucumber, remaining cherry tomatoes, and the dressing from the mortar and pestle. Scrape out all the sauce using a spatula or spoon and stir everything together.
- Finish Salad: Once the corn is cool enough to handle, lay each ear flat and slice off the kernels, trying to keep them in large pieces. Gently fold the corn and salted egg quarters into the salad. Serve immediately.
I love Som Tum, but once for a while I like to twist a little bit, and this is a perfect twist on Tum-style Thai salad
we used this recipe to use up leftover corn on the cob, it was perfect