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1
Cut the corn kernels from the cobs.
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2
Set aside 1/4 cup for the garnish.
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3
Over a bowl, scrape each cob with the back of a knife to release the juices.
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4
Place the kernels and juice in a blender.
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5
Blend briefly on low to break up the corn, then on high for about 2 minutes to make a puree.
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6
If using frozen corn, add 1/4 cup water to the blender.
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7
(If the corn will not blend, stop the machine and loosen the kernels with a spoon before trying again.)
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8
Strain the puree through a sieve placed over a saucepan and lined with 3 layers of fine cheesecloth.
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9
Press on the solids with a ladle to release the juices, then wring out the corn-filled cheesecloth to extract the remaining juices.
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10
You should have about 2 1/2 cups corn juice.
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11
Add the butter, 2 tablespoons sugar and 1/2 teaspoon salt to the saucepan and place over medium-low heat.
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12
Season with more sugar and salt to taste.
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13
Whisk continually until the butter melts, then stir until the sauce lightly coats the back of a wooden spoon, 12 to 16 minutes.
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14
Transfer to a heatproof container and cover with plastic wrap to cool.
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15
Whisk the cooled sauce until smooth.
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16
Cover an 8 1/2 -by-12-inch rimmed cookie sheet with wax paper.
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17
(Make sure the cookie sheet fits in the freezer and that its surface is perfectly flat.)
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18
Spray the wax paper with cooking oil, then pour the sauce over it in a thin sheet (about $(7$)2-inch thick).
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19
Drain off the excess sauce and place the sheet in the freezer.
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20
Repeat with a second cookie sheet.
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21
Combine the coconut milk, curry powder, 1 tablespoon sugar and 1 1/2 teaspoons salt in a small saucepan.
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22
Simmer for 3 minutes, stirring constantly.
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23
Remove from the heat and chill.
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24
Cut the avocado slices in half horizontally.
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25
Zest the lime, then peel and segment the lime and cut the segments in half horizontally.
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26
If using large basil leaves, tear them into small pieces.
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27
Cut each of the frozen corn sheets into 4 3-by-8-inch rectangles, slicing through the wax paper.
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28
Return the cookie sheets to the freezer.
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29
To serve, arrange a few pieces of crabmeat, avocado and red pepper flat in a 2-by-6-inch area on each of 8 plates.
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30
Do not pile the ingredients.
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31
Top each salad with a few corn kernels, a little lime zest and basil.
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32
Dab with a touch of coconut sauce.
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33
Remove a rectangle of corn sauce from the freezer.
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34
Peel the wax paper from it as you lay it directly over a salad.
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35
Work quickly -- the sauce melts rapidly and will stick to the wax paper unless frozen solid.
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36
Do not worry about breaks in the sheet.
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37
As the sheet thaws, the sauce will envelope the ingredients below.
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38
Garnish with corn kernels, lime zest and basil.
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39
Repeat with the remaining 7 salads.
