Thai Spicy Corn and Cucumber Salad – Anti-inflammatory

This recipe is inspired by traditional Thai spicy corn and cucumber salad but is made anti-inflammatory. This means the flavor comes mainly from natural ingredients loaded with antioxidants.

Garnished with roasted almonds and red chili, this Asian-inspired salad is not just nutrient-dense but a delicious salad to complement just any food. If you like Thai-style salad like mango salad or green papaya salad, you will most likely love this corn and cucumber salad.

The anti-inflammatory compound in this corn and cucumber salad

This colorful salad combines several mixed vegetables and fruits, providing a wide range of antioxidants from different colors.

• Red – Lycopene & beta carotene in tomato, quercetin and catechin in apple, Capsaicin in chili
• Yellow – Vitamin C, lutein and zeaxanthin in corn
• Orange – Beta carotene, Alpha-carotene, Vitamin C, Lutein, and Lycopene from carrots
• Green – Beta-carotene and flavonoids in green beans & cucumbers

✏️ Antioxidants – Natural substances that help protect cells from damage, potentially reducing the risk of chronic diseases.

Not only are the fruits and vegetables in this salad high in antioxidants, but the seasoning also contributes to its health benefits.

While garlic and lime are well-known for their anti-inflammatory properties, all-natural tamarind paste also offers anti-inflammatory properties like flavonoids and vitamin C.

You can eat this spicy corn and cucumber salad with:

• Any food as a side dish.
• This tangy and slightly spicy salad is a great pair with a barbeque dish.
• Make it a lettuce boat to add more greens.

Ingredients, notes, and substitution

Vegetables & fruits

• Corn—I’m using fresh corn in this recipe, feel free to use frozen corn if that’s easier for you.
• Cucumber—While traditional Thai recipes call for a regular cucumber, I recommend a Japanese or Persian cucumber for its crunchy texture and almost seedless.
• Carrot—I use 1 carrot in this recipe.
• Long beans—You may also swap this for French beans for a similar texture and protein content. I sometimes do this with cooked edamame, and it tastes as nice!
• Cherry tomato—To me, cherry tomatoes are more delicious and easier to handle especially in raw salad. Feel free to use your choice of tomatoes.
• Apple—This corn and cucumber salad gets its sweetness from diced apples, which provide both flavor and nutrition while adding an interesting crunch.

Dressing

• Green lime juice—Use fresh green limes if you can find them for an authentic Thai sour flavor. Like in Mexican corn recipes, green limes are always preferred instead of lemon due to their aroma.
• Tamarind—All-natural tamarind is rich in antioxidant benefits. It is one of my go-to condiments for cooking, adding a saucy hint of sourness.
• Garlic—Use fresh garlic for both the benefits and the flavor.
• Salt—I use pink salt in this recipe.

Garnishing

• Roasted almond—Peanuts are typically used in traditional recipes. I love the roasted almond flavor, and it comes with more health benefits!
• Thai red chili—This is optional if you don’t like spicy. If you prefer it to be less spicy, start with half a chili and increase until you find your desired level.

How to make this Spicy Corn & Cucumber Salad

1st step: Steam the corn

If you are using fresh corn on the cob, start by removing the husk. Boil water in a steamer, and once the water boils, add the corn and let it steam in a closed lid for 10-15 minutes. Transfer the corn to a dish and let them cool. Meanwhile, you can continue with the next step.

2nd step: Cut all vegetables

• 1. Cucumber – Cut them into small cubes, ideally like the corn size.
• 2. Corn – Strip them with a knife vertically to remove the kernel from the cob.
• 3. Carrot – Cut them in Julienne.
• 4. Cherry tomatoes – Cut them into four parts.
• 5. Long beans – Cut them into 1-2 inches long.
• 6. Apple – Dice them thinly to ensure the flavor is evenly distributed.

3rd step: Make the dressing

• In a small bowl, mix freshly squeezed lime juice with tamarind, salt, and grated garlic. Stir them with a spoon until the salt is fully dissolved.

4th step: Combine vegetables and seasoning

• In a salad bowl, combine the dressing with all the cut vegetables and mix them with a fork until fully incorporated.

5th step: Garnishing

• Garnish with crushed roasted almonds and chili. If you don’t like it spicy, reduce the chili or skip it.

FAQ

How long to keep corn and cucumber salad in the fridge?

Keep this corn and cucumber salad in the fridge for up to 4 days. To retain the freshness, cover with an airtight lid or silicon cover.

How long to steam corn on the cob?

It depends on your preference. If you prefer them to be mildly cooked and still crunchy, steam them for 4-5 minutes. For a soft texture, steam them for 10-15 minutes.

How long to steam frozen corn?

Frozen corn will take 3-5 minutes to cook once you add it to a steamer with boiling water. Some frozen corn is pre-boiled, so cooking it won’t take long.

What is tamarind paste made of?

Tamarind paste is made from raw tropical fruit from a tamarind tree. The paste comes from a soft pulp in the bean-shaped tamarind fruit. It’s a staple ingredient in Southeast Asian countries, India, and Africa and is typically used as a souring agent in cooking.

Can you eat long beans raw?

Yes, you can eat long beans raw or cooked. In most Southeast Asian countries, people eat them raw, stir-fried, boiled, or steamed. Raw beans create a crunchy texture for salad.

Other salad recipes you might like

• Thai Mango Salad
• Zesty Pineapple Salad
• Mediterranean cucumber and tomato salad
• Sumac Salad

🥣 Did you try this recipe? Let me know your thoughts in the comment below.