Last June I saw this recipe on Serious Eats for Corn Som Tam and got all excited. Then life got in the way and before I knew it corn season was over at the farmers' market so I never had the chance to make it. It was very sad. But as soon as I saw the fresh corn at the farmers' market this morning I knew we had to make this. So I spent a little time on my iPhone figuring out exactly what ingredients we needed (the rock shrimp was an impulse buy yesterday afternoon) and we picked up cherry tomatoes, some beautiful haricots verts and corn. Then I hit the grocery store for more limes and shredded carrots. It has been a really long time since I have had the time to sit in the kitchen and take my time making a meal from scratch so this was something of a fun zen experience for me. Most meals of late have been hurriedly thrown together (mostly by Alex, with some fly by assistance from yours truly) in brief breaks between doing work, but I had the whole afternoon to myself today to play in the kitchen. I made a hell of a mess (and Brady helped by leaving green bean bits all over the floor), but I got to make lunch all by myself! This might not sound exciting to most of you, but I really miss cooking when work becomes all-consuming. Don't get me wrong, it's great when Alex cooks dinner because he is a pretty darn good cook, but I miss being able to cook and menu plan at my leisure.
As far as som tams go, I might prefer the version with green papaya for the interplay of texture and sweetness, but this was a nice summery alternative. I love Thai flavors, fresh corn salads and great summer produce so this recipe combined a number of things that I enjoy. I think this would make a really nice component of a larger meal but it's pretty light to be the only dish. If I had been cooking lunch or dinner for 4 (or more) people, I would have made a larb or maybe this Crying Tiger Grilled Steak to go with the som tam.
Recipe after the jump!