Spicy Thai Corn Salad

Step 1

1 Combine the chiles (to taste) and garlic in a gallon zip-top bag and zip it almost all the way closed, leaving an inch or two unzipped

Step 2

2 Use a rolling pin to pound the chiles and garlic through the plastic and form a rough paste

Step 3

3 Add the beans and pound briefly to crush them a little

Step 4

4 Add the brown sugar, soy sauce and lime juice

Step 5

5 Add the tomatoes and pound briefly, just to flatten them

Step 6

6 Stir in the carrots and corn; pound gently, just to help the flavors incorporate

Step 7

7 Taste, and add more soy sauce as needed

Step 8

8 Transfer to a serving bowl, top with the cashews and serve right away

Step 9

9 NOTE: For an easy way to briefly cook corn that makes it easy to husk and de-silk, dip the three cobs, husks and all, in water (just to moisten them)

Step 10

10 Microwave on HIGH for 4 to 5 minutes, until very hot

Step 11

11 Remove, let cool for a bit, then use a sharp knife to cut crosswise through the husk and cob an inch or two from the wide end (opposite from the end with the tassel of silk)

Step 12

12 Hold the silk end, and push the corn out

Step 13

13 To cut off the kernels, let the cobs cool until easy to handle

Step 14

14 Cut the cobs in half crosswise, stand each half on one end and cut off the kernels from each side