- In a pestle and mortar, lightly pound the garlic and chillies. Add the sugar, lime juice and fish sauce, pound again until well combined. Set aside.
- Remove the husks off the corns and cut the kernels off the cobs.
- In a large salad bowl, add tomatoes, corn kernels and salted egg. Pour dressing over the vegetables and toss them in the dressing. Check the salt, spice and sugar levels and adjust to suit your taste. Serve as an appetizer.