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Slice 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. Use a sharp knife to carefully and shave the kernels off the cob in long downward strokes, catching them in the large bowl.
Mix and season the salad. Remove the small bowl, then toss in the cucumber, carrots, shallots or red onions, garlic, dill, and cilantro or parsley. Season with the cumin, ginger, and a good dash of salt.
Dress and serve. Dress the salad with your red wine vinegar and a good drizzle of extra virgin olive oil. Toss until well-combined.