* 1 ear of corn, kernels removed * 1 scallion, finely sliced * 1 tsp salt * 0.5 tsp ground black pepper * 1 tbsp avocado oil
**Everything else**
* 2 on the vine tomatoes, sliced into wedges * 1 Persian cucumber, coined * 1/4 red onion, thinly sliced * 5-7 mint leaves * 1 tbsp roasted crushed peanuts * 2 tbsp fried shallots * 1 tbsp sunflower oil
**Nước chấm (dressing)**
* 1 tbsp chili garlic sauce * 2 bird’s eye chili pepper, chopped * 1/4 cup light soy sauce * 2 garlic cloves, minced * 1/2 juice of a lime * 1 tbsp sugar * 1/2 cup warm water
**Instructions**
**Prepare the corn**
1. Heat a nonstick pan with avocado oil. Add the scallions. After a minute, add the remaining ingredients. Sauté for 3-4 minutes until the corn kernels are heated throughout. Remove from the pan and set aside.
**Make the dressing**
1. Combine the sugar with warm water. Once the sugar has been dissolved, add the remaining ingredients. Stir together and set aside.
**Salad time**
1. Combine the tomatoes, red onion, cucumber, corn, and 1/2 of the dressing. You can enjoy it immediately or it’s best left to marinate for at least 30 minutes in the fridge. Add the remaining ingredients: mint, peanuts, and shallots when it’s time to serve. Enjoy!
2 Comments
###Ingredients
**Corn**
* 1 ear of corn, kernels removed
* 1 scallion, finely sliced
* 1 tsp salt
* 0.5 tsp ground black pepper
* 1 tbsp avocado oil
**Everything else**
* 2 on the vine tomatoes, sliced into wedges
* 1 Persian cucumber, coined
* 1/4 red onion, thinly sliced
* 5-7 mint leaves
* 1 tbsp roasted crushed peanuts
* 2 tbsp fried shallots
* 1 tbsp sunflower oil
**Nước chấm (dressing)**
* 1 tbsp chili garlic sauce
* 2 bird’s eye chili pepper, chopped
* 1/4 cup light soy sauce
* 2 garlic cloves, minced
* 1/2 juice of a lime
* 1 tbsp sugar
* 1/2 cup warm water
**Instructions**
**Prepare the corn**
1. Heat a nonstick pan with avocado oil. Add the scallions. After a minute, add the remaining ingredients. Sauté for 3-4 minutes until the corn kernels are heated throughout. Remove from the pan and set aside.
**Make the dressing**
1. Combine the sugar with warm water. Once the sugar has been dissolved, add the remaining ingredients. Stir together and set aside.
**Salad time**
1. Combine the tomatoes, red onion, cucumber, corn, and 1/2 of the dressing. You can enjoy it immediately or it’s best left to marinate for at least 30 minutes in the fridge. Add the remaining ingredients: mint, peanuts, and shallots when it’s time to serve. Enjoy!
[Source](https://www.instagram.com/p/C9cvoyHJiiD/)
I’d never think to sautée corn. Is that a straight raw ear of corn, or was it boiled first? Trying this out for sure