Thai spicy grilled corn salad (Som Tum Khao Pod)

Step 1

Grill the corn. Lightly brush the corn with oil before grilling on high for 10 minutes or until the corn looks charred but not burnt. Let cool close to room temperature before cutting kernels.

Step 2

In a mortar and pestle, lightly pound garlic and chilis. See kitchen tips if you don’t have a mortar and pestle.

Step 3

Add the peanuts and lightly pound but do not crush the peanuts.

Step 4

Add the green beans and dried shrimp and pound until the beans are lightly bruised.

Step 5

Remove the mixture in the mortar into a large bowl. Add tomatoes and carrots, sugar, fish sauce, and lime juice. Mix well.

Step 6

Cut the corn. Using a sharp knife, carefully cut the grilled corn from the cob . . Add the kernels into the salad bowl mixture. Stir well. Taste and adjust the seasoning with sugar, fish sauce, lime juice, sliced chilis, or dried chili flakes. Serve as a salad, side dish, or as a main meal. See kitchen notes on ideas on how to serve the salad.