Corn Som Tam with Shrimp

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 quarts water
• 2 tablespoons salt
• 4 ears of corn, in their husks
• 2 medium cloves garlic, peeled and minced
• 3/4 cup plain roasted peanuts
• 2 bird's eye chilies or 1 Serrano chili
• 1/4 cup dried shrimp, optional
• 2 medium tomatoes, cut into 1-inch cubes
• 1/4 pound green beans, trimmed and cut diagonally into 1-inch pieces
• 1 cup packed grated carrots
• 2 limes
• 1 tablespoon granulated sugar, or more to taste
• 1 tablespoon fish sauce, or more to taste

Directions

1. Combine the water and salt in a large pot and bring it up to a boil. Lower the heat until the water is hot and steaming, but not bubbling. If you’re using a thermometer, aim for 160˚ to 180˚F. Add the shrimp and cook, stirring now and then, until they turn opaque, about 1 minute. Move the shrimp to a large plate and set them aside.
2. Cook the corn in the microwave on high for 4 minutes. Pull off the husks, then use a sharp, thin-bladed knife to cut the kernels from the cobs. Transfer the kernels to a large mixing bowl.
3. Put the garlic, peanuts, chili or chilies, and dried shrimp, if you’re using them, into a heavy-duty zipper-lock bag. Press out the air and close the bag, then pound the mixture with something sturdy, like a mason jar, meat pounder, or rolling pin. Crush the peanuts and chili or chilies finely, and flatten the dried shrimp until they look flaky.
4. Add the tomatoes and green beans to the bag with the peanut mixture, then seal it again. Gently squeeze the bag with your hands until the tomatoes are lightly bruised and giving off some juice, and the green beans have softened a bit. Empty the bag into the bowl with the corn, then add the carrots and poached shrimp.
5. Zest 1 lime directly into the mixing bowl. Squeeze the same lime and add its juice to the bowl too.
6. Add the sugar and fish sauce to the bowl. Toss everything together, then adjust the balance with more lime juice, fish sauce, or sugar if you’d like. Serve right away, or cover the bowl tightly with plastic wrap and refrigerate it for no more than 1 hour before serving.