Low-Fat Thai Corn Salad

Sick of creamy corn salad with tons of mayo? If so, then read on! Because this Thai sweet corn salad I’m about to expose you to is delicious, healthy and totally light.

For a good few weeks I’ve been obsessed with boiled sweet corn as a snack. The stuff is so addictive and easy to prepare. I usually get a bag of three ears (for 20 baht!) from my local market and cook them all in one go to save time. The problem with this, though, is that the corn starts to have an unpleasant smell the day after you boiled it even when stored in the fridge. Therefore, I prefer to finish it all within the day of cooking by snacking on it and using it as part of a meal.

Recently, I’ve been loving boiled corn salad with a Thai hot and sour dressing. With lime juice, garlic and chilis in the dressing, this corn salad gives you a burst of flavour in every bite. Also, if you’re looking for a sweet corn salad recipe for weight loss, this could be it. There’s not a lot of fat in this salad at all, if any, and you can even reduce the amount of sugar if you prefer.

In order to prepare corn for this salad, bring just enough water to cover the corn to a boil and boil the corn on the cob for about 3-5 minutes. While waiting for the water to boil, you can also slice the red cabbage and make the salad dressing.

The secret to getting tastier corn is to add just a pinch of salt to the water when you cook it — the salt will help bring out more sweetness and flavour in the corn. Once the corn is cooked, transfer it to cold water to stop it from cooking, and cook the prawns in the same boiling water. This way, your corn salad can be mixed to serve as soon as the corn has cooled down and been sliced.

Enjoy!

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