Description
A vibrant and refreshing salad combining sweet corn, crunchy cucumbers, and a tangy dressing to brighten any gathering.
Ingredients
Scale
- 1 ear of sweet corn (approximately 165 g kernels)
- A pinch of salt
- 1 salted duck egg (optional)
- 2 cloves of garlic
- 1 to 3 Thai chilies (adjust to taste)
- 1.5 Tablespoons of palm sugar, finely chopped
- 1 heaping tablespoon of dried shrimp
- 1/3 cup of long beans, cut into 2-inch pieces
- 1 small tomato, cut into wedges
- 1.5 Tablespoons of fish sauce
- 3 Tablespoons of lime juice
- 1 cup of julienned cucumber
Instructions
- Boil the corn in a large pot of boiling water for 6 to 7 minutes. Remove and sprinkle with salt.
- Prepare the salted duck egg by slicing it in half and chopping into chunks.
- Pound together the garlic and Thai chilies into a smooth paste.
- Add palm sugar to the paste and mix until dissolved.
- Incorporate the dried shrimp and long beans into the mixture, crushing briefly.
- Add tomato wedges, fish sauce, and lime juice, gently mixing.
- Toss in cucumber and corn along with the duck egg chunks and combine carefully.
- Serve by plating and garnishing with salted duck egg wedges.
Notes
Best enjoyed fresh but can be stored in the fridge for up to 1-2 days. The flavors enhance but the veggies may lose some crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 7g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg