For the Dressing

• 1 cup coconut milk
• 1/4 cup fresh lime juice (about 2 limes)
• 2 teaspoons ground coriander seed
• 1 tablespoon fresh cilantro
• 2 teaspoon fresh garlic
• 1 1/2 teaspoons fresh ginger
• 1 teaspoon minced jalapeno (more if you like it hot)
• 1 teaspoon red curry paste
• 1/2 teaspoon garam masala
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons granulated sugar
• 1 teaspoon fish sauce
• 2 tablespoons peanut oil

For the Salad

• 4 ears fresh corn cut from cob, uncooked
• 1 large sweet red bell pepper cut into small strips
• 1 tablespoon chopped jalapeno (more if you like it hot)
• 1/4 cup scallions sliced on the bias, tops and bottoms
• 1/2 cup red onion, thinly sliced into quarter rounds
• 1 cup shelled and cooked edamame (most markets sell this fresh in plastic tubs)
• 7-8 ounce package mung bean sprouts
• 1/2 cup shelled roasted peanuts
• 1 cup toasted salted corn nuts, divided
• 1/4 cup fresh cilantro, leaves removed from stems