2 ears fresh corn on the cob
½ cup minced red onion
1 jalapeño chili pepper, seeded and minced
¼ teaspoon ground cumin
1/3 cup chopped cilantro, including tender stems
2 teaspoons fresh oregano, chopped (or 1 teaspoon dry)
1 teaspoon Coarse Salt
2 Tbsp lime juice
1 Husk the corn, cut or break the cobs into two pieces, and steam the corn in about an inch of vigorously boiling water, in a large covered pot, for 5 minutes, less or more time depending on the tenderness of the corn. (Or you can microwave or grill the corn; use your favorite method for cooking corn.)
2 When the corn has cooled to the touch, cut the kernels away from the cobs.
3 Place the corn kernels and the rest of the ingredients in a mixing bowl. Toss to combine.