Thai Corn Salad

Ingredients:

– ½ cup unsweetened grated coconut
– 4 to 6 corn cobs, or 2 13 ounce cans corn kernels, drained
– 1 cup water
– ½ tablespoon nam prik pao, or to taste
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– 1 teaspoon sugar, optional
– ¼ cup dried shrimp, lightly pounded
– ¼ cup roasted peanuts, roughly chopped
– ¼ cup coconut milk
– 2 sprigs fresh cilantro, roughly chopped

Directions:

Roast the coconut at 350°F until golden brown, stirring often, about 10 minutes. If using canned corn, heat the kernels in the water over medium heat until hot, about 10 minutes. Drain and set aside. In a large mixing bowl, combine all the ingredients and stir well.

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