Thai Corn Salad

1/2 cup + 6 large roughly chopped Thai basil leaves
1/2 cup roughly chopped cilantro leaves
1/4 cup lime juice
1 Tbsp rice wine vinegar
1 Tbsp honey
2 tsp grated fresh ginger
1 tsp lime zest
1/2 tsp freshly ground black pepper
1 small clove garlic, roughly chopped
1 bird’s eye chili pepper, roughly chopped
fish sauce, to taste
1 – 2 Tbsp olive oil
corn kernels sliced off 4 – 6 ears sweet corn, raw or cooked
4 shallots, chopped

blender or immersion blender, combine 1/2 cup roughly chopped Thai basil leaves, 1/2 cup roughly chopped cilantro leaves, 1/4 cup lime juice, 1 Tbsp rice wine vinegar, 1 Tbsp honey, 2 tsp grated fresh ginger, 1 tsp lime zest, 1/2 tsp freshly ground black pepper, 1 small clove garlic, roughly chopped, 1 bird’s eye chili pepper, roughly chopped, and fish sauce, to taste, and puree until smooth.

Continue blending while drizzling in 1 – 2 Tbsp olive oil until the dressing reaches desired consistency. Add a couple splashes of water to thin, if needed.

In a large bowl, combine corn kernels sliced off 4 – 6 ears sweet corn, raw or cooked, 4 shallots, chopped, 6 large roughly chopped Thai basil leaves, and the dressing, and toss thoroughly. Serve cold or at room temperature.

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