Thai Sweet Corn Salad with Kaffir Lime Leaves

Thai Sweet Corn Salad with Kaffir Lime Leaves by

Kaffir limes leaves are a common spice in kitchens throughout Southeast Asia, but no more so than in Thai cuisine, where the aromatic herb is used in dishes such as red curry and green curry, tom yum soup and hot & sour soup, fish cakes and prawn cakes. And in a myriad of salads like the versatile Thai Sweet Corn Salad with Kaffir Lime Leaves.

how to cut corn kernels off the cob

With the basic ingredients on hand, Thai salads are easy to prepare.

Start with a colorful mix of fresh vegetables and spices & herbs, like carrot, cucumber, cilantro, bean sprouts, chili pepper, corn, Thai basil, green beans, and kaffir lime leaves. Then add in tropical fruits like mango, pineapple, or green papaya. For the dressing – the key to Thai salads – combine fish sauce, lime juice, salt and sugar (palm sugar is best for its rich flavor). Finally, add some crunch by topping it with crushed peanuts.

A light, fun Asian salad to tantalize the palate with its intermix of spicy, salty, tangy, sweet, and sour notes.

Thai Sweet Corn Salad with Kaffir Lime Leaves by

For a simple Thai sweet corn salad, I recommend a combination of shredded kaffir lime leaves and shredded coconut for a refreshing, tropical aroma and taste. And if you have coconut milk, mix it into the base dressing to add a deliciously mild flavor and creamy texture to the corn salad.

To give the corn salad more bite, add in some leftover chicken from the refrigerator, or pan-fry shrimp or squid and include them too. Be impromptu and creative with the ingredients you have on hand.

A side dish to complement curry or fried rice or any Southeast Asian meal. Or, just enjoy it as snack on a lovely spring afternoon.

Thai Sweet Corn Salad with Kaffir Lime Leaves recipe
by Season with Spice

Corn kernels from one cob – pan-fried (or grill the corn on the cob)
2 shallots – thinly sliced
2 tbsp grated coconut - toasted
2 kaffir lime leaves (one leaf = both segments) - center spine removed, then finely sliced
Half a red chili pepper – deseeded, then chopped finely
Roasted unsalted peanuts (optional)
Shredded chicken (optional)

1 tbsp fish sauce
1/2 tbsp of coconut sugar
Juice of one lime
Pinch of salt
1 1/2 tbsp coconut milk (optional)
2 tsp of Thai chili paste (optional)

1. Pan-fry the corn kernels in a lightly greased pan or skillet until lightly brown on the sides (or grill the corn on the cob).
2. Mix corn with the rest of the ingredients. Pour in the dressing and toss lightly until well mixed.