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