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Thai Corn Salad - A Family Feast

Thai Corn Salad

Yield: 6-8 servings 1x
Prep: 25 minsTotal: 25 minutes


For the Dressing

  • 1 cup coconut milk
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 teaspoons ground coriander seed
  • 1 tablespoon fresh cilantro
  • 2 teaspoon fresh garlic
  • 1 1/2 teaspoons fresh ginger
  • 1 teaspoon minced jalapeno (more if you like it hot)
  • 1 teaspoon red curry paste
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons granulated sugar
  • 1 teaspoon fish sauce
  • 2 tablespoons peanut oil

For the Salad

  • 4 ears fresh corn cut from cob, uncooked
  • 1 large sweet red bell pepper cut into small strips
  • 1 tablespoon chopped jalapeno (more if you like it hot)
  • 1/4 cup scallions sliced on the bias, tops and bottoms
  • 1/2 cup red onion, thinly sliced into quarter rounds
  • 1 cup shelled and cooked edamame (most markets sell this fresh in plastic tubs)
  • 78 ounce package mung bean sprouts
  • 1/2 cup shelled roasted peanuts
  • 1 cup toasted salted corn nuts, divided
  • 1/4 cup fresh cilantro, leaves removed from stems


  1. Open can of coconut milk from the bottom so that the liquid is on top and fat on bottom (this also makes it easier to remove from can). Pour contents into a small sauce pan and just heat to blend the fat back into the liquid. Set aside one cup.
  2. In a blender, place all dressing ingredients except coconut milk and peanut oil. Puree until smooth and with motor running, slowly add coconut milk then peanut oil. Set aside. The finished dressing will be about 1 ¼ cups.
  3. In a large bowl, place all salad ingredients except peanuts and corn nuts.
  4. At this point, you could prep ahead and refrigerate the salad and dressing then pull close to serving.
  5. When ready to serve, mix dressing into salad with peanuts and half the corn nuts. Toss and top bowl with additional corn nuts. (The corn nuts will not stay crunchy so add at the last minute).

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