This style of salad is called “Larb” in Thai, and is often made with ground meat. But the key ingredients are finely sliced red onions, lime juice and fresh herbs. Fish sauce is another key ingredient but you can substitute a vegan alternative.
Bring a pot of water for the corn to a boil. (You can also grill the corn, or not cook it at all).
Cut a red onion in half and remove the skin. Slice each half as thinly as possible. You want at least one cup. Place the onions in a large bowl and then squeeze 1 large, juicy lime into the bowl. Toss with the onions.
Add a dash of hot chili flakes and 1 T. Thai fish sauce.
Meanwhile, shuck 3 ears of corn and drop into the boiling water. When the water returns to a boil, turn the water off and let the corn sit at least 5 minutes. Rinse the ears to cool, then cut the kernels off the cob into the bowl.
Dice cucumber to make 1 C. and add to the salad as well.
Wash a bunch of basil and remove leaves until you have 1 C. Chop roughly and add to the salad. Taste and add salt or fish sauce and lime juice to taste.
Dice 1-2 ripe Tomatoes. Serve alongside or on top of the salad.