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Corn and Watercress Salad


If you're transporting the salad, whisk together the vinegar, oil, salt, and pepper in a separate container; toss with the salad just before serving.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, June 2004


  • 3 ears corn
  • 1 English cucumber
  • 1 small red onion
  • 1 cup grape tomatoes, halved
  • 1 bunch watercress
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper


  1. Cook corn in a pot of boiling salted water until crisp-tender, 8 to 12 minutes. Run under cold water to cool completely. Slice off kernels with a sharp knife.

  2. Peel strips from cucumber, quarter lengthwise, and thinly slice crosswise. Combine in a large bowl with tomatoes, watercress, trimmed and torn into bite-size pieces, and cooked corn kernels.

  3. Just before serving, drizzle with vinegar and olive oil, season with coarse salt and ground pepper, and toss.

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