Sunday, June 9, 2024

Spicy Summer Corn Salad

If you're looking for a tasty summer salad that's packed full of a punch, this is the perfect choice.  It's healthy and delicious at the same time.

4 ears sweet corn, shucked
8 oz fresh green beans trimmed and halved (about 2 cups)
1 pint of cherry tomatoes (halved)
1/2 red onion (thinly sliced)
1/4 cup fish sauce
Juice of two limes (fresh squeezed)
2 Tbsp water
1 1/2 Tbsp sugar
1 garlic clove (minced)
1 Tbsp Thai Chili Sauce
Pinch of red pepper flakes
2 cups of Fresh Spring Mix greens

Bring a large pot of salted water to a boil.  Add corn and cook until crisp-tender (about 10 minutes).  Transfer to a cutting board and allow to cool.  

Bring your salted water to a boil again.  Add the green beans and cook until crisp-tender, about 3 - 4 minutes.  Transfer beans to a bowl of ice water and let them chill for about 5 minutes.  Drain well.

Halve your cherry tomatoes and thinly slice 1/2 of a red onion and set them aside.  

Slice the kernels from your corn cobs one at a time.  Leave some of the clusters intact.  I like to use my Pampered Chef Corn Kernel Cutter for this, but a large paring knife works well too.  

Add corn, green beans, tomatoes, and onion to a medium serving bowl.  

In a small bowl, stir together fish sauce, lime juice, 2 Tbsp water, sugar, garlic, Chili sauce, and red pepper flakes.  Mix well.  Drizzle over the veggies and tomatoes and then toss to evenly combine.  

I like to let this sit for about 5 minutes for the flavors to incorporate.  Add the spring mix and then stir again and serve.  

This is sure to be a summertime hit!  It's delicious served with Thai Chili sauce marinated chicken breasts sliced and added too. 
 

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