Thai-Inspired Corn Salad

Fresh corn salad is peak summer food. It’s a perfect side for backyard barbecues, potlucks at the park, and days at the beach. While I love a creamy dressing, I don’t always want mayo or buttermilk on something that’s going to be sitting under the sun with me all afternoon. That’s why this is perfect for meals al fresco.

Rather than classic American BBQ flavors, this recipe pulls in Thai flavors like coconut, lime, fish sauce, and Thai basil. I love how light and tangy it is while still hitting those rich, creamy notes. As far as I’m concerned, this coconut-lime dressing has earned its permanent place in my salad rotation. It’s rich enough to hold up to sturdy greens like kale and, but not so heavy it would drown more delicate greens. I can also say from personal experience, it’s a great sauce for grilled proteins and veggies.

While this is a side, I think it would be delicious with some sautéed shrimp or chopped grilled chicken thrown in. I’ve also served it like corn salsa with a bowl of tortilla chips for scooping. 

• My brilliant little trick makes it way more flavorful than other corn salads. Using raw and charred corn ensures this salad is full of fresh corn flavor.
• It’s crunchy, creamy, sweet, savory all at once. When you combine fresh corn with a coconut-lime dressing, juicy tomatoes, and fried shallots, you get a delightful party of textures and flavors. 
• No frying here! Store-bought fried shallots add crunch without any extra hassle.

• Corn. Cut fresh corn from the cobs for peak summer corn flavor. Look for large ears with big, plump kernels for maximum crunch.
• Chile. While totally optional, I love to add a thinly sliced Fresno or serrano chile for a little pop of heat.
• Lime. Brings some acidity to the salad dressing that brightens everything up and cuts through the richness.
• Coconut milk. Use full-fat coconut milk for optimal creaminess and flavor.
• Fish sauce. A little goes a long way to add salty umami flavor. Start with a tablespoon, then add more to taste.
• Fresh herbs. This recipe calls for cilantro and either Thai basil or mint, but you can use any combination of the three.
• Fried shallots. You can make your own, but store-bought fried shallots are a delicious and easy hack to a faster salad.

1. Prep the veggies. Halve cherry tomatoes, thinly slice red onion and a Fresno chile, and remove corn from the cobs. Char half of the corn in a skillet over high heat, then combine all of the vegetables in a large bowl.
2. Make the dressing. Whisk together lime zest and juice, coconut milk, coconut or neutral oil, fish sauce, and honey or agave syrup. Taste, and add more fish sauce or a pinch of kosher salt if needed.
3. Assemble the salad. Pick the leaves and tender stems from cilantro and either Thai basil or mint (or both!). Toss the corn mixture with the coconut dressing and gently stir in the herbs. Sprinkle generously with fried shallots.

• Add chopped cucumber, scallions, or sliced radishes.
• Serve this salad with tortilla chips as a dip — I won’t stop you!
• Instead of corn, make this salad with grilled and chopped eggplant, zucchini, or green beans.
• Swap in thawed frozen corn if you can’t find any good fresh ears, but char all of it in a skillet (instead of half).
• To make this salad vegan, use agave (or even maple syrup) instead of honey, and swap fish sauce for a vegan alternative like soy sauce, coconut aminos, or vegan fish sauce.
• If you do end up frying your own shallots, you can use the shallot-infused oil in the salad dressing.
• Use the salad dressing on any salad greens you like, or use it as a sauce for grilled protein.

Salad Person is my column dedicated to making better, more delicious salads at home that you’re actually excited to eat. Each month, I’ll provide tips and techniques so you can enjoy them as much as I do — which is a lot! Follow along and find the recipes here.