With the second half of summer almost here (I know, where did the summer go?!), fresh sweet corn will be popping up at every farmer’s market stall. The really fresh sweet corn can be sliced off the cob and added straight into a salad. The kernels are so crispy and juicy that cooking them just seems like a waste of precious summer time.
When sweet corn season begins, try tossing the raw kernels with diced cucumber & red onion, along with fresh herbs like Thai basil, cilantro, and mint. Then season with a mild flavored oil, lime juice, and sprinkles of our Thai Sriracha Sea Salt.
The combination makes a refreshing Thai Corn Salad to go with your grilled meat dishes.
Raw sweet corn kernels work well in this Thai Corn Salad, but if you’re cooking up our Thai Grilled Pork Chops, try grilling the sweet corn at the same time. With the lid closed, the smoke from the seasoned pork chops will impart a tantalizingly spicy, smoky, meaty flavor to the corn.
Thai Corn Salad
Ingredients
- 2 ears of sweet corn – kernels sliced off the cob and then grilled or boiled (or use raw if the sweet corn is really fresh)
- 1/2 cucumber – diced
- 1/2 red onion – diced
- A handful of fresh herbs such as Thai basil cilantro, sweet basil, and mint – coarsely chopped
- Drizzle of a mild flavored oil sunflower oil, grapeseed oil or light olive oil
- Sprinkles of Season with Spice’s Thai Sriracha Sea Salt
- Generous squeeze of lime juice
Instructions
- In a large bowl, combine corn, cucumber, and red onion.
- Just before serving, drizzle in oil, season with Thai Sriracha Sea Salt, squeeze in lime juice, and toss in the fresh herbs. Mix well, and enjoy!