Grilled Corn Salad

Name: Grilled Corn Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 to 6 servings
Ingredients: 1 small red onion; 4 ears sweet corn; 4 Tbsp extra virgin olive oil; 6 ounces watercress (stems removed) or arugula; 2 Tbsp apple cider vinegar

Pairs With Chardonnay, Sauvignon Blanc

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Difficulty:: Easy
Prep Time:: 10 minutes
Cook Time:: 10 minutes
Total Time:: 20 minutes
Yield:: 4 to 6 servings

Ingredients

1 small red onion 2 small red onions
4 ears sweet corn 8 ears sweet corn
4 Tbsp extra virgin olive oil 8 Tbsp extra virgin olive oil
6 ounces watercress (stems removed) or arugula 12 ounces watercress (stems removed) or arugula
2 Tbsp apple cider vinegar 4 Tbsp apple cider vinegar

Instructions

Half and thinly slice the red onion. Fill a medium bowl halfway with ice and water and add the red onion. Place in the refrigerator until chilled and crisp, approximately 15 minutes. Drain the onion and dry on a paper towel.
Light a grill to medium-high heat.
Rub corn with olive oil and season with salt and pepper. Cook, turning occasionally, until the kernels are lightly charred and crisp-tender, about 10 minutes. Let cool slightly, enough to handle.
Using a knife, remove kernels from each ear of corn. We like to stand each ear on its bottom in the ultimate serving bowl to reduce clean-up. Add the watercress, vinegar, red onion, and 2 Tbsp of olive oil to the corn. Season with salt and pepper and serve! Note: this is the step you add anything else from the market which looked delicious. We often pick up tomatoes, avocado, peaches, and more. A quick hit of citrus will also provide a bright lift to this summer stunner.