Remove the corn husk and silk threads, wash the corn cob, pat it dry, then grill it on a dry skillet pan over medium-high heat, turning it every few minutes, so that it’s nicely charred on all sides. It should take around 10-15 minutes to cook. Then transfer to a cold oven tray to cool.

In a small mixing bowl, make your dressing by stirring the fish sauce, lime juice, chopped garlic clove, and creamy palm sugar until the sugar has completely dissolved, then set aside so the flavours meld together.

Stand the corn cob upright in a salad bowl, and using a knife, start at the top of the cob and slice the corn kernels off as close to the core of the cob as you can. Work your way around the cob until you’ve removed all the kernels.

To the salad bowl, add the cherry tomatoes, green beans, grated carrot, red chilli, purple shallot, 1 tablespoon of roasted peanuts, and a handful of coriander, and combine.

Just before serving add the dressing, and combine, then plate and garnish with more peanuts and fresh coriander and eat straight away.