Tam Khao Pod Kai Kem Thai Corn Salad With Salted Duck Egg

Ingredients

• 1 cup (240ml) full-fat coconut milk, such as Aroy-D (see note)
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
• 1/2 teaspoon granulated sugar
• 3 ears fresh corn, shucked
• 1 cooked salted duck egg (45g) (see note)
• 2 small garlic cloves
• 2 to 3 fresh red or green Thai chiles, stemmed (see note)
• 1 tablespoon (8g) dried shrimp (see note)
• 1 tablespoon (25g) palm sugar, softened (see note)
• 4 cherry tomatoes (about 2 ounces; 60g)
• 2 long beans (about 1 ounce; 30g), ends trimmed, cut crosswise into 1-inch pieces
• 2 tablespoons plus 2 teaspoons (40ml) fresh lime juice from 2 limes
• 2 tablespoons (30ml) fish sauce
• Cooked jasmine or sticky rice, for serving

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