In a small pot, heat coconut milk, sugar, salt and pandan leaves and bring to a low simmer. Do not let boil. Heat for 15 minutes on low heat. Turn off heat and set aside.
On a grill or in a pot of water, cook corn with husks on for 10 minutes.
Once corn is done cooking, cut off kernels with a sharp knife.
Prep veggies -bell pepper (diced into small cubes), red onion (thinly sliced), jalapeno (finely chopped)
In a medium sized bowl, combine corn, bell pepper, red onion, jalapeno, corn and any of the optional herbs you chose to include (mint, basil, cilantro). Drizzle to your liking with pandan infused coconut milk.