Pounded Thai Corn Salad Recipe (Som Tum Khao Pod)
This Thai Corn Salad is bright, spicy, and full of crunch—perfect as a summer side or a light lunch. Inspired by the classic Som Tum Khao Pod, it features sweet corn, green beans, cucumbers, and juicy tomatoes tossed in a bold, savory dressing made with garlic, Thai chilies, fish sauce, and lime. I first had a version of this salad at a little Isaan restaurant tucked down a side street in Bangkok. This recipe brings that same balance of sweet, sour, salty, and spicy to your table in just 30 minutes. If there is extra dressing be sure to pour it over rice, it is delicious.
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.