-
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!)
-
7
Shuck the corn and pull of the silks, brushing off any that remain.
-
8
Cut away any brown spots.
-
9
You will want to use kitchen mitts to do this (not necessary if using leftover corn).
-
10
Cut the kernels from the cob as close to the cob as possible.
-
11
This should be about 2 cups.
-
12
Place the corn, green onions, and bell pepper in mixing bowl and toss until well mixed.
-
13
In separate bowl, mix vinegar, salt, black pepper, and red pepper (to taste).
-
14
Gradually whisk in olive oil until it is emulsified.
-
15
Whisk in parsley and basil, and pour dressing over corn mixture.
-
16
Cover and refrigerate for at least one hour.
-
17
To serve, seed and dice the tomatoes.
-
18
Tear the watercress into pieces and add it, with the tomatoes, to the corn mixture.
-
19
Toss until coated with dressing.
-
20
Taste to correct seasonings, if necessary.
-
21
Serve immediately.
