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Serves 6
With a little heat from jalapeno and aromatics from plenty of parsley and oregano, fresh corn salad shines in summer. Cut the corn off the cobs, and cook it for 2 minutes only; the kernels are still a little crunchy. Don’t stand ears on the cutting board because the method is a unsafe. Set the corn so the stalk is parallel to the board, cut off a few rows, then turn it onto the cut edge so the cob doesn’t rock as you continue removing kernels a few rows at a time.
| Salt and pepper, to taste | |
| 4 | ears fresh corn, shucked |
| 3 | tablespoons white wine vinegar, or more to taste |
| 1 | jalapeno or other chile pepper, cored, seeded, and chopped |
| 1 | wedge (½-inch) red onion, cut into fine slivers |
| 2 | tablespoons olive oil |
| 3 | tablespoons chopped fresh parsley |
| 2 | tablespoons chopped fresh oregano |
1. Bring a large saucepan of salted water to a boil.
2. Meanwhile, set an ear of corn on a cutting board. Working from the wide end to the narrow end, pull a knife across 3 or 4 rows so the kernels fall onto the board. Set the corn on its cut side (so it sits without wobbling). Remove 3 or 4 more rows. Turn and remove more rows in this way until all the kernels are off the cob. Do the same with the remaining 3 ears. Transfer the kernels to a bowl.
3. Drop the corn into the pot of water and set a timer for 2 minutes. The water may not return to a boil, but that’s OK. Drain the corn into a colander and rinse with cold water until it is no longer hot. Shake the colander well to remove excess water.
4. Tip the corn into a bowl and sprinkle with the vinegar and a pinch of salt. Stir well and set aside for 5 minutes.
5. Add the jalapeno or other chile, red onion, olive oil, parsley, oregano, and pepper. Taste for seasoning. Add more vinegar (it should be pronounced) and salt, if you like.
Sheryl Julian