Recipe by: Nok Wasabii

Source: Family recipe

Serves: 6 – 8


  • Sweet Corn (cut from cob)
  • 1-2 Carrots, grated
  • 4 tomatoes
  • 2tbsp Dried Small Shrimp
  • 1-2 Chilies (Optional)
  • ¾ cup Long beans cut into long pieces
  • 1.5 tbsp Fish Sauce
  • 3 tbsp Lime Juice
  • 2 cloves Garlic
  • 1 tbsp Palm Sugar
  • 1 tbsp Tamarind concentrate
  • Peanut for garnish


  • Bring a big pot of water to boil corn in high heat. Add a pinch of salt and sugar. Then add corn and boil for 6-8 minutes. Remove from the heat and wash in cold water. Then, let it cool and slice the corn from the cob. Try to cut it in big pieces.
  • Pound garlic and chili in a mortar. Then, follow by Palm sugar until it’s dissolved and add fish sauce and lime juice. Add long bean, tomatoes, and dried shrimp and gently mixed and crushed tomatoes a little bit. Then, add sweet corn and toss it gently. It’s done
  • You can serve it with fresh cabbage and hard-boiled egg.

Download PDF version here: thai-sweet-corn-salad-nok-wasabii