Name: Thai Corn Salad with Toasted Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 tablespoons raw Thai sticky rice (glutinous rice); 3 to 4 Thai bird's eye chilies, stems trimmed; 2 garlic cloves, peeled; 1 small Thai shallot, peeled and sliced; 2 tablespoons fish sauce; 2 1/2 tablespoons fresh lime juice; 1 tablespoon palm sugar, finely chopped; 1 tablespoon warm water; 3 cups fresh corn kernels (from about 3 ears); 1 cup cherry tomatoes, halved; 1/2 cup long beans or green beans, cut into 2-inch pieces; 2 tablespoons dried shrimp, chopped (optional); 1/4 cup roasted unsalted peanuts, coarsely crushed; Butter or Boston lettuce leaves, for serving

This Isaan-style som tam swaps green papaya for sweet corn and adds toasted sticky rice powder, giving the salad a nutty, smoky depth that balances the bright lime-chili dressing. Everything is pounded together in a clay mortar so the kernels absorb the punchy sauce while staying crisp.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

185 kcalCalories
5 gFat
1 gSaturated Fat
30 gCarbs
4 gFiber
9 gSugar
7 gProtein
720 mgSodium
380 mgPotassium
35 mgCalcium
1.6 mgIron
19 mgVitamin C
95 mcgVitamin A

Ingredients

For the toasted rice powder

3 tablespoons raw Thai sticky rice (glutinous rice)

For the dressing

3 to 4 Thai bird's eye chilies, stems trimmed
2 garlic cloves, peeled
1 small Thai shallot, peeled and sliced
2 tablespoons fish sauce
2 1/2 tablespoons fresh lime juice
1 tablespoon palm sugar, finely chopped
1 tablespoon warm water

For the salad

3 cups fresh corn kernels (from about 3 ears)
1 cup cherry tomatoes, halved
1/2 cup long beans or green beans, cut into 2-inch pieces
2 tablespoons dried shrimp, chopped (optional)
1/4 cup roasted unsalted peanuts, coarsely crushed
Butter or Boston lettuce leaves, for serving

Directions

Toast the sticky rice in a dry skillet over medium-low heat, stirring often, until deep golden brown and fragrant, 8 to 10 minutes; let cool, then grind to a coarse powder with a mortar and pestle or spice grinder.
In a large clay mortar, pound the garlic, chilies, and shallot with light, circular strokes until roughly crushed and aromatic.
Add the palm sugar and warm water; pound briefly to help the sugar dissolve into a loose slurry.
Pour in the fish sauce and lime juice and stir with a spoon to combine; taste and adjust so the dressing is boldly salty, sour, and sweet.
Add the long beans and gently bruise them with the pestle end, giving 3 to 4 firm taps so they crack but stay intact.
Add the corn and cherry tomatoes and fold gently with a large spoon, taking care not to smash the kernels; let sit 1 minute so the corn absorbs the dressing.
Sprinkle the toasted rice powder and dried shrimp over the salad and toss again until every kernel is lightly coated and the powder clumps slightly.
Pile the salad onto a platter, scatter the crushed peanuts on top, and serve immediately with lettuce or cabbage leaves for wrapping.

Cook’s Notes

Fresh, just-cut corn gives the sweetest flavor; if using frozen, thaw and pat dry so the dressing clings instead of sliding off.
For milder heat, slice the chilies lengthwise and scrape out the seeds before pounding.
Toast the rice past pale gold – you want a deep amber color for a strong, almost popcorn-like aroma.
Eat the salad within 30 minutes of dressing; the lime will soften the corn and ruin the crunch over time.
Substitute light brown sugar for the palm sugar if needed, but warm it with the water first so it fully dissolves.