Thai Corn Salad

Instructions

1. Prepare the corn
   If using fresh corn, bring a large pot of water to boil. Add the corn and cook for 3-4 minutes until tender. Drain and rinse under cold water to stop the cooking process. Once cool, cut the kernels off the cob. If using frozen corn, thaw completely and pat dry with paper towels.
2. Sauté the corn
   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally, until slightly charred. Remove from heat and allow to cool completely.
3. Make the dressing
   In a small bowl, whisk together lime juice, fish sauce, brown sugar, and remaining 1 tablespoon of vegetable oil until the sugar dissolves. Taste and adjust seasoning if needed.
4. Combine vegetables
   In a large mixing bowl, combine the cooled corn, red bell pepper, red onion, Thai chilies, cilantro, mint, and green onions.
5. Dress the salad
   Pour the dressing over the vegetable mixture and toss gently to combine. Make sure all ingredients are well coated with the dressing.
6. Add final touches
   Just before serving, sprinkle the chopped peanuts over the salad. Toss lightly to incorporate. This adds a wonderful crunch and nutty flavor to the dish.