A modern, irresistible take on som tam. My mother was a corn fanatic who lived through the period in the 1970s when Bangkok-based Kasetsart University, the country’s premier agricultural college ...

Place the corn in a 4-litre saucepan, add water to cover barely, and stir in the salt. Bring to a boil over high heat. While the water is heating, put the ice cubes in a large bowl and add water ...

Local variations to the Som Tam include ones peppered with crabs, shrimp, green mango or corn depending upon the regional availability. The salad can be eaten by itself or paired with authentic ...

In a large saucepan of salted boiling water, cook the corn until crisp-tender, 3 to 5 minutes. Transfer to a plate and let cool completely, then cut the kernels off the cobs. In a large bowl, beat ...