Corn and Watercress Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 418
- Total Fat
- 32
- Saturated Fat
- 6
- Carbohydrates
- 34
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 9
- Sodium
- 537
- Total: 40 min (includes cooling time)
- Active: 25 min
Ingredients
4 ears corn on the cob, left in their husks
4 cups summer watercress
1/4 cup torn fresh basil
1/4 cup chopped fresh chives
1/2 cup olive oil
1/4 cup lemon juice
Kosher salt and freshly ground black pepper
1/2 Verde Capra cheese (or any other blue cheese)
Directions
- Preheat a grill to medium-high heat.
- Add the corn, in the husks, to the grill and char on all sides, steaming the kernels, about 15 minutes. Allow to cool slightly, then husk. Cut the corn kernels off the cobs and add to a large bowl with the watercress, basil and chives. Add the olive oil and lemon juice and mix thoroughly. Season with salt and pepper. Toss in the blue cheese just before serving.
- Divide into four bowls, making sure there are equal amounts of corn and cheese in every bowl.