For 1-2 people
- 4 ears of corn, grilled
- ½ cucumber, chopped
- 2 carrots, chopped
- 1 to 2 shallots, or ½ small red onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh grated ginger root,
- ½ cup chopped fresh dill
- ½ cup chopped fresh cilantro or parsley
- Kosher salt
- 1 teaspoon cumin
- 2 tablespoons red wine vinegar
- 2 to 3 tablespoons extra virgin olive oil
Grill your corn over the gas stove or an outdoor grill (this will take 5 to 10 minutes). Allow the corn to cool before removing the kernels off the cob.
Invert a small bowl in the middle of a large mixing bowl. Hold an ear of corn upright, resting the tip of the cob over the small bowl in the center of your mixing bowl. Holding the cob steady with your non-dominant hand, use a sharp knife (you should be holding the knife with your dominant hand) and shave the kernels off the cob in long downward strokes.
Add the cucumber, carrots, shallots or red onions, minced garlic.
Add the herbs, and season with a good dash of kosher salt, cumin, and the grated ginger root.
Dress the salad with your red wine vinegar and a good drizzle of extra virgin olive oil. Toss until well-combined.