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“This is a great summer cookout dish!”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Place corn in large bowl and cover with cold water.
  3. Soak for at least 10 minutes.
  4. Drain.
  5. Place the corn into the oven and roast, until the kernels are tender, about 15-20 minutes.
  6. (You can also roast several more ears of corn for a side dish and use the leftover ears to make this salad the next day!) Shuck the corn and pull of the silks, brushing off any that remain.
  7. Cut away any brown spots.
  8. You will want to use kitchen mitts to do this (not necessary if using leftover corn).
  9. Cut the kernels from the cob as close to the cob as possible.
  10. This should be about 2 cups.
  11. Place the corn, green onions, and bell pepper in mixing bowl and toss until well mixed.
  12. In separate bowl, mix vinegar, salt, black pepper, and red pepper (to taste).
  13. Gradually whisk in olive oil until it is emulsified.
  14. Whisk in parsley and basil, and pour dressing over corn mixture.
  15. Cover and refrigerate for at least one hour.
  16. To serve, seed and dice the tomatoes.
  17. Tear the watercress into pieces and add it, with the tomatoes, to the corn mixture.
  18. Toss until coated with dressing.
  19. Taste to correct seasonings, if necessary.
  20. Serve immediately.

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