Thai-Inspired Baby Corn Salad
Crunchy baby corn tossed with fresh herbs, toasted peanuts, and a punchy lime-chili dressing. This bright, refreshing salad comes together in 15 minutes and delivers all the bold sweet-sour-spicy notes of Thai cuisine in every bite.
For 4 servings
- boil · ~3 min
Blanch the baby corn.
1.Bring a pot of water to a rolling boil over high heat.2.Add halved baby corn and cook for 2 minutes until bright and slightly tender.3.Drain immediately and plunge into ice-cold water to stop cooking.4.Drain again and pat dry with a clean kitchen towel.TIPDon't overcook the baby corn — it should stay crunchy. The ice bath locks in the crisp texture. - mix · ~1 min
Make the dressing.
1.In a small bowl, whisk together lime juice, soy sauce, and palm sugar until sugar dissolves.2.Add minced garlic and chopped red chili. Stir to combine.3.Add a pinch of salt and mix well. - mix · ~2 min
Toss the salad.
1.In a large mixing bowl, combine blanched baby corn, cherry tomatoes, sliced red onion, and cucumber.2.Pour the dressing over and toss gently until everything is evenly coated.3.Add chopped coriander leaves and mint, then toss once more.TIPToss with a light hand — you want the herbs to stay fresh and not bruise. - assemble · ~1 min
Plate and garnish.
1.Transfer salad to a serving platter or individual bowls.2.Scatter crushed roasted peanuts generously over the top. - serve
Serve immediately at room temperature.
This salad is best enjoyed fresh while the baby corn is still crisp and the herbs are bright. Do not refrigerate or the vegetables will lose their crunch.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the baby corn for exactly 2 minutes, then plunge into an ice bath to lock in its crunch.
- 2Pat the blanched baby corn thoroughly dry so the dressing clings properly.
- 3Use freshly squeezed lime juice; bottled lime juice dulls the bright acidity this salad needs.
- 4Toast raw peanuts in a dry pan for 2-3 minutes until fragrant, then crush them yourself for the best texture.
- 5Toss the herbs in at the very end with a light hand to keep them from bruising and wilting.
- 6Serve immediately at room temperature — refrigeration will soften the baby corn and mute the flavors.
Adapt it for your goals.
Protein-boost
Add 150g of cooked, chilled shrimp or shredded rotisserie chicken for a more substantial main-course salad, keeping the tangy dressing to complement the protein.
low oilLow-oil
Replace the dressing's palm sugar with a pinch of stevia or monk fruit sweetener to reduce sugar content while maintaining sweetness, and omit the peanuts (or use a small amount of toasted sesame seeds instead) for a lighter, lower-fat version.
spicy mangoSpicy-mango
Substitute one of the cucumbers with 100g of julienned green mango for an extra tart, crunchy twist that doubles down on the Thai-inspired sour notes.
nut freeNut-free
Swap the crushed roasted peanuts with crispy fried shallots or toasted pumpkin seeds to keep the crunch without the allergens.
Why this is on our healthy list.
Rich in Fiber
Baby corn and cucumber provide dietary fiber that supports healthy digestion and promotes a feeling of fullness.
Good Source of Vitamin C
Lime juice and cherry tomatoes contribute a significant amount of immune-supporting vitamin C in every serving.
Low in Calories
This vegetable-forward salad is naturally low in calories while being high in water content, making it a hydrating, guilt-free option.
Plant-Based Protein
Roasted peanuts add a modest amount of plant protein and heart-healthy unsaturated fats to this mostly vegetable dish.
Frequently asked questions
Yes, but skip the blanching step — drain canned baby corn well, pat dry, and toss directly with the dressing, though fresh will yield a crunchier result.
