Thai cuisine · Salads & Mezze

Tam Khao Pod

Sweet corn kernels off the cob, pounded in the mortar with lime, chili and dried shrimp into a crunchy salad.

Ingredients · for 4 servings

• 3 corn cobs (or 300 g corn kernels)
• 150 g cherry tomatoes
• 3 garlic cloves
• 3 Thai chilies
• 2 tbsp palm sugar
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 2 tbsp dried shrimp
• 50 g peanuts
• 2 scallions

Instructions

1. Cook the corn cobs in boiling water for 6–8 min. until the kernels are plump and bright yellow, let cool briefly and strip the kernels off with a knife.
2. Toast the peanuts in a dry pan for 3 min. until fragrant and roughly chop; cut the scallions into fine rings.
3. Pound the garlic, chilies and palm sugar in a large mortar for 1 min. into a rough paste and briefly crush in the dried shrimp.
4. Stir in the lime juice and fish sauce and only lightly bruise the halved cherry tomatoes until they release juice.
5. Add the corn kernels and toss gently for 30–40 sec. instead of pounding — the kernels should stay whole and just get coated in the dressing.
6. Transfer the salad to a bowl, sprinkle with peanuts and scallion rings and serve lukewarm or cold.