Chilled Mango Tamarind Noodles

Bring a large pot of salted water to boil for the rice noodles. Shuck corn and slice kernels off the cob. Peel and dice the mango. Peel and thinly slice the shallot, Thai chile, and garlic. Zest and halve the lime, juice one half, and cut the other half into wedges. Dice the cucumber. Roughly chop the peanuts. TIP: To cut corn kernels off the cob, use a knife to first slice the cob in half, then cut down the sides.

Once the water is boiling, add rice noodles, stir, and remove from heat. Stir occasionally, until noodles are tender, 12 to 15 minutes. Drain noodles and rinse under cold water to stop the cooking process. Return noodles to the pot, off heat. TIP: Make sure the noodles are fully cooked before draining them.

Add corn kernels, diced mango, lime zest, lime juice, diced cucumber, and tamarind chutney, and a sprinkle of salt to the chilled noodles. Stir the mango tamarind noodles until coated.

Heat 3 tbsp vegetable oil in a large nonstick skillet over medium high heat. Add sliced shallot, sliced Thai chile, and sliced garlic. Lower the heat and stir frequently until aromatics begin to crisp and turn golden brown, 3 to 5 minutes. Add chopped peanuts and a sprinkle of salt and cook until peanuts are toasted, 1 to 2 minutes.

Divide the mango tamarind noodles between bowls and top with toasted peanuts and Thai chile sizzle. Serve with lime wedges. Enjoy!