Thai corn salad
by Dr Hayley Tait, author of Health on the Hob.
10 min prep
4 mins cook
- 4 corn on the cobs
- 100g green beans, sliced in half and cut into 3
- 100g tomatoes
- 1 large carrot, grated
- 4 cloves garlic
- 2 tablespoons peanuts, dry roasted in a hot pan
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar (optional)
- 5-10 birdseye chillies
Step by Step Instructions
Boil the corns for 4 minutes and plunge into ice cold water for 2 minutes.
Holding the corns end-on, slice chunks of corn kernels off the cob.
Add the chopped tomatoes, grated carrot and green beans.
Finely chop and crush the garlic, chillies and nuts and add to the lime juice, soy sauce and optional sugar.
Taste and add more lime juice or chilli if you wish before coating the corn salad in it. It’s often better to use your hands to get all the flavours into every part of the dish.
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