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
|ears fresh corn, shucked
|tablespoons white wine vinegar, or more to taste
|jalapeno or other chile pepper, cored, seeded, and chopped
|wedge (½-inch) red onion, cut into fine slivers
|tablespoons olive oil
|tablespoons chopped fresh parsley
|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.