Food Recipes Side Dishes Vegetable Side Dishes Thai-Inspired Corn Salad 5.0 (5) 5 Reviews Toss corn, green beans, and tomatoes in a pungent combination of chile, fish sauce, lime juice, garlic, and sugar for this corn salad perfect for summer. By Hunter Lewis Hunter Lewis Hunter Lewis is the editor-in-chief of Food & Wine. Prior to his time at Food & Wine, Hunter worked for Cooking Light, Southern Living. Food & Wine's Editorial Guidelines Published on May 30, 2024 Tested by Julia Levy Tested by Julia Levy Julia Levy is an eater, maker and dabbler in all things food. With nearly a decade of work experience, over 1,000 recipes tested, hundreds of recipes developed and just as many articles published, she has become a veritable resource for all your food questions. Her work has appeared in Cooking Light, MyRecipes, Southern Living, Real Simple, Fine Cooking and other publications and websites. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley Total Time: 20 mins Servings: 4 to 6 Jump to recipe Inspired by the crisp-tender corn salad created by chef Ohm Suansilphong at NYC’s Fish Cheeks, this dish leans into the versatility of prik nam pla, a pungent Thai condiment made from chile and fish sauce. When tossed with sweet fresh corn kernels, tender green beans, and juicy cherry tomatoes, the results are boldly flavored, umami-forward, and easy to enjoy. Prik nam pla is perfectly salty, with tons of savory flavor from the fish sauce, tang from the fresh lime juice, and just the right amount of sweetness from a hint of sugar. It’s worth making a double batch and stashing the rest to use drizzled over everything from grilled meats to fried rice. Frequently Asked Questions What is the difference between prik nam pla and nam pla prik? There is no difference between these two Thai phrases — they are simply two different ways to name the same condiment. “Prik” means chilies and “nam pla” means fish sauce. Both are key players in the condiment and are joined by lime juice, sugar, and garlic. Is Vietnamese fish sauce the same as Thai fish sauce? Vietnamese fish sauce tends to be lighter and sweeter, while Thai fish sauce skews saltier. They each reflect and complement the cuisines themselves, so while you can use either in this recipe, Thai fish sauce is an especially perfect choice. Notes from the Food & Wine Test Kitchen Cutting the corn in the bowl keeps all the kernels together and straight into the bowl. Keep this trick handy for all your summer corn recipes, including corn fritters and summer vegetable pasta. And don’t forget to save your corn cobs for corn jelly, corn stock, or to flavor poaching liquid or stock for a corn chowder. Thai chiles are very hot, so remember to wash your hands after cutting them — or wear kitchen gloves. Make ahead The salad can be stored in an airtight container in the refrigerator for up to one day. Cook Mode (Keep screen awake) Ingredients 4 medium-large ears sweet corn, shucked 8 ounces fresh green beans, trimmed and halved crosswise (about 2 cups) 1 pint cherry tomatoes, halved (about 2 cups) 1/4 cup fish sauce 2 1/2 tablespoons fresh lime juice (from 2 limes) 2 tablespoons water 1 1/2 tablespoons granulated sugar 1 garlic clove, minced 1 fresh red Thai chile, thinly sliced crosswise (about 1/2 teaspoon) 1 cup basil leaves Directions Bring a large pot of salted water to a boil over high. Add corn, and cook until crisp-tender, about 4 minutes. Transfer corn to a plate; set aside. Return water to a boil over high. Meanwhile, fill a large bowl with ice and water. Add green beans to boiling water, and cook until crisp-tender, 3 to 4 minutes. Transfer beans to bowl of ice and water; let stand until chilled, about 5 minutes. Drain. Working with 1 corn cob at a time, stand cob up vertically in a medium bowl, and slice kernels off using a large knife, keeping some clusters intact. Repeat with remaining corn cobs; discard cobs, or reserve for another use. Add green beans and tomatoes to bowl with corn kernels. Stir together fish sauce, lime juice, 2 tablespoons water, sugar, garlic, and chile in a small bowl. Pour dressing over corn mixture; toss to evenly combine. Fold in basil leaves; serve at room temperature or chilled. Originally appeared in Food & Wine magazine, June 2024 Rate It Print