THAI CORN SALAD ENJOY DAN:

                                 THAI CORN SALAD by CHEF DAN:

SERVES 6-8

DRESSING:

1 (19 Oz) can Mae Ploy coconut milk

1/2-cup lime juice (about 2 limes)

2 teaspoons EACH coriander seeds and cumin seeds

1 tablespoon fresh cilantro

2 garlic cloves

1 thumb-size ginger

1/2- jalapeno finely chopped

1 teaspoon EACH red curry paste, and garam masala

Sea salt to taste

1/4-teaspoon fresh ground black pepper

2 teaspoons EACH brown sugar, and fish sauce

2 tablespoons sesame oil

SALAD:

4 ears fresh corn from cob, uncooked

1 bell pepper cut into strips

1/2-jalapeno chopped

2 scallions, bias cut into 1/2-inch lengths, both tops and bottoms

1/2-onion cut into quarter rounds

1 cup shelled and cooked edamame

1/2-cup dry roasted peanuts

1/4cup fresh cilantro, leaves removed from stem

DIRECTIONS:

1.   Pour coconut milk into a sauce pan: just heat to a simmer.

2.   Set aside.

3.   In a blender place all dressing ingredients in except coconut milk and oil.

4.   Pulse until smooth, with motor running slowly add coconut milk and oil.

5.   Set aside.

6.   In a salad bowl add all salad ingredients except peanuts.

7.   Mix dressing into salad with peanuts.

8.   Toss to combine.

ENJOY DAN:                                                                            BON-APPETITE!!