Bring a large pot of water to a full boil. Add the sweet corn and boil for 6-7 minutes. Remove the corn from the water and sprinkle salt on all sides, allowing it to cool completely.

Once cooled, lay the corn on its side and slice the kernels off the cob, trying your best to keep the kernels together in large pieces. Set aside.

Cut the salted duck egg in half and scoop out the egg in one piece with a spoon. Cut one half of the egg into chunks for the salad, saving the other half for garnish.

In a mortar and pestle, pound the minced garlic and chilies until there are no more chunks. Add the palm sugar and continue to pound until mostly dissolved.

To the mortar, add the chopped dried shrimp and long beans. Pound briefly to crush the long beans. Next, add the tomato wedges, fish sauce, lime juice, and a few pieces of lime rind. Pound gently to mix and slightly crush the tomato.

Finally, add the cucumber, corn, and chunks of salted duck egg. Toss everything together to combine well.

Plate the salad and artistically arrange the wedges of salted duck egg on top for a beautiful presentation.