Is Thai Corn and Cucumber Salad healthy?

Yes, absolutely. Thai Corn and Cucumber Salad is naturally low in fat and full of fiber, vitamins, and minerals. Corn provides slow-digesting carbohydrates that give steady energy, while cucumber offers hydration and light crunch. The dressing is made mostly from lime juice, fish sauce, and palm sugar, which means there are no heavy oils or creams. This makes the salad feel clean and light, perfect for anyone looking for fresh, real food.

How spicy should Thai Corn and Cucumber Salad be?

Spice is flexible here. Traditional Thai Corn and Cucumber Salad uses one to three bird’s eye chilies, depending on taste. These chilies are small but powerful. If you are new to Thai heat, start with one chili, remove the seeds, and pound it lightly with the garlic to release flavor without overwhelming the salad. If you love spice, go for three or even four. The key is to find a gentle glow of heat that makes you notice the other flavors more rather than burning your tongue.

Can I make Thai Corn and Cucumber Salad ahead of time?

Yes, but timing matters. Thai Corn and Cucumber Salad tastes best when freshly tossed because the vegetables stay crisp and bright. If you want to prepare ahead, keep the dressing separate. Make the dressing up to a day in advance and store it in a small jar in the fridge. The flavors will mellow and blend even better over time. You can also boil and slice the corn, cut the cucumber, and prepare the long beans a few hours before serving. Just keep them cold and dry.

What makes Thai Corn and Cucumber Salad different from other Thai salads?

Thai Corn and Cucumber Salad stands out because of its simple ingredients and refreshing balance of sweet and tangy flavors. Most Thai salads, such as som tam or larb, rely on strong heat or fermented fish notes, while this salad leans toward brightness and crunch. The sweet corn gives it a natural creaminess, and the cucumber adds a cool contrast that balances the chili and lime. The combination feels like a splash of sunshine, especially when the salted duck egg adds richness to the mix. It is lighter than papaya salad but still full of that Thai punch everyone loves.

Thai Corn and Cucumber Salad – Delicious Authentic Thai Recipe

Description

A refreshing and authentic Thai Corn and Cucumber Salad that blends sweet corn, crisp cucumber, spicy Thai chilies, and tangy lime juice for a perfect balance of flavors. This light and healthy salad is ideal as a side or main dish and represents the vibrant taste of Thailand.

Ingredients

Scale

1 ear sweet corn (about 165 g kernels, may not be the whole ear)
A pinch of salt
1 salted duck egg (optional but recommended)
2 cloves garlic
1–3 Thai chilies, to taste
1.5 Tbsp palm sugar, finely chopped
1 heaping Tbsp dried shrimp, roughly chopped if large
⅓ cup long beans, cut into 2-inch pieces
1 small tomato, cut into wedges on a bias
1.5 Tbsp fish sauce
3 Tbsp lime juice
1 cup julienned cucumber

Instructions

Bring a large pot of water to a boil. Add the ear of corn and boil for 6–7 minutes until tender. Remove, sprinkle with salt, and let cool completely.
Once cooled, slice the kernels off the cob, keeping them in clusters if possible. You should have about 165 g of kernels.
Cut the salted duck egg in half through the shell. Scoop out the egg carefully. Dice one half into chunks for mixing into the salad and cut the other half into wedges for garnish.
In a large mortar and pestle, pound garlic and Thai chilies until no large chunks remain.
Add palm sugar and continue pounding until mostly dissolved, creating a fragrant paste.
Add dried shrimp and long beans, and pound briefly just to bruise the beans and release flavor.
Add tomatoes, fish sauce, and lime juice. Pound gently to crush the tomatoes and blend the flavors, using a spoon to help fold the mixture.
Add cucumber, corn, and the chopped salted duck egg. Toss gently with a spoon until evenly mixed.
Transfer to a serving plate and arrange the salted duck egg wedges on top. Serve immediately for best flavor and texture.

Notes

If you don’t have a large mortar and pestle, use a mixing bowl and the back of a spoon to crush and mix the ingredients.
Adjust the number of Thai chilies based on your heat preference.
Use palm sugar for authentic flavor, but light brown sugar can be substituted.
For a vegetarian version, omit dried shrimp and replace fish sauce with soy sauce or vegan fish sauce.
Best served fresh, but the dressing can be prepared a few hours ahead.

Nutrition

Serving Size: 1 bowl (approx. 250 g)
Calories: 210
Sugar: 9 g
Sodium: 520 mg
Fat: 6 g
Saturated Fat: 1.5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 3 g
Protein: 9 g
Cholesterol: 70 mg

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