B.O.B. Bob is not the perfect guy. Now, don’t get me wrong, I love that crazy man to death, however, there are days when our vast differences make me want to kick him in his cute little tuckus as I’m shoving him out of the kitchen door and telling him to go live in the garage for a couple of hours. One of those quirky differences is our idea of what the perfect amount of corn is to buy at the farmer’s market or grocery store.

If it was up to B.O.B. Bob, we would come home with twenty-four ears of corn, almost every single time. You know, because the sign says that they’re twelve for two dollars and that’s such a bargain that we need to buy double. Now, what the hell am I supposed to do with twenty-four ears of corn y’all? There’s just the two of us here, and one us, being me, doesn’t exactly love corn that much. I’m telling you, he drives me absolutely crazy sometimes.

To finally end the corn war, we’ve now come to a compromise on the whole subject of how many ears of corn to buy. Six ears of corn on the cob is the perfect number to buy. It’s still probably two ears more than we really need, however, it’s enough to make things like this quick to throw together flavorful smoky summer corn salad, which we can either eat for three days straight or share with friends before I totally begin to loathe all things corn related.

Ingredients:

• 6 Ears of Corn, Dehusked, Cleaned, & Cut or Broken in Half
• Cold Water
• 1/4 Cup Olive Oil
• 1/4 Cup White Wine Vinegar
• 1 Teaspoon Dried Oregano
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 1/2 Teaspoon Ground Cumin
• 1/2 Teaspoon Hungarian Sweet Paprika
• 4 Scallions, Chopped (Green Parts Only)

Directions:

1. Place the corn in a large pot and cover with cold water.
2. Bring to a boil over high heat and cook until tender.
3. Drain the corn and allow it to cool slightly
4. When the corn is cool enough to handle, cut the kernels off of each cob with a serrated knife. Place the corn kernels into a large bowl; set aside.
5. In a small bowl, whisk together the olive oil, vinegar, oregano, salt, pepper, cumin, and paprika until well combined.
6. Pour the mixture over the corn, add the chopped scallions, and then stir well to combine.

Suggestions:

• I break the corn in half because it is easier to cut off the cob that way.
• The easiest way to cut corn off the cob is to place a small bowl upside down inside of a larger bowl. Place the end of a corn cob on top of the small bowl and then cut down with a serrated knife. The corn kernels fall into the larger bowl and don’t end up all over your kitchen counter. Simply remove the small bowl when you are finished cutting the corn off of all of the cobs.
• This corn salad can be served warm, at room temperature, or cold.

Improvements:

• Replace the scallions in this recipe with fresh finely chopped parsley, cilantro, or chives.
• Add crumbled feta or cotija cheese to this corn salad.
• For a little heat, add a 1/4-teaspoon of ground chipotle to this recipe.

Print

Yum

Smoky Ground Cumin & Paprika Corn Salad

Ingredients:

• 6 Ears of Corn, Dehusked, Cleaned, & Cut or Broken in Half
• Cold Water
• 1/4 Cup Olive Oil
• 1/4 Cup White Wine Vinegar
• 1 Teaspoon Dried Oregano
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 1/2 Teaspoon Ground Cumin
• 1/2 Teaspoon Hungarian Sweet Paprika
• 4 Scallions, Chopped (Green Parts Only)

Directions:

1. Place the corn in a large pot and cover with cold water.
2. Bring to a boil over high heat and cook until tender.
3. Drain the corn and allow it to cool slightly
4. When the corn is cool enough to handle, cut the kernels off of each cob with a serrated knife. Place the corn kernels into a large bowl; set aside.
5. In a small bowl, whisk together the olive oil, vinegar, oregano, salt, pepper, cumin, and paprika until well combined.
6. Pour the mixture over the corn, add the chopped scallions, and then stir well to combine.

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