Ingredients for Spicy Thai Corn Salad
- Frozen Corn
- Red Bell Pepper
- 1/2 cup thinly sliced red onion
- Fresh Cilantro
- 1/4 cup fresh lime juice
- Thai Sweet Chili Sauce
- 1 tablespoon sugar
- Cucumber
- Bean Sprouts
- Snow Peas
- Beans
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How to Make Spicy Thai Corn Salad
- Bring a medium saucepan of water (about 2 cups) to a boil over high heat.
- Add 2 cups of corn kernels (fresh or frozen).
- Cook for 2-3 minutes, or until heated through. If using frozen corn, cook until tender.
- Drain the corn thoroughly in a colander and rinse with cold water to stop the cooking process.
- Place the corn in a large bowl.
- Add 1 cup chopped bell pepper (any color), 1/2 cup thinly sliced red onion, and 1/2 cup chopped fresh cilantro.
- Gently toss to combine.
- In a small bowl, whisk together 1/4 cup fresh lime juice, 2 tablespoons Thai chili sauce (or to taste), and 1 tablespoon sugar until the sugar is completely dissolved.
- Pour the dressing over the corn mixture.
- Toss gently to coat everything evenly.
- Cover the bowl and refrigerate for at least 1 hour (or up to overnight) to allow the flavors to meld and intensify. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
16g
Fat
0g
Carbs
5g
