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Elevate your backyard BBQ or picnic feast with this savory and naturally sweet side salad that steals the show. It complements saucy BBQ grilled chicken, smoky pulled pork, and delectable seafood dishes perfectly. The vinaigrette takes this salad to new heights, bringing harmony to the ingredients. Tart Apple Cider Vinegar and Spicy Citrus Seasoning infuse it with an irresistible heat and zest. Meanwhile, the Koroneiki Extra Virgin Olive Oil, bursting with robust flavors of black pepper, tropical notes, and herbaceous aromatics, adds a remarkable depth of taste. Combining sweet yellow corn, fragrant cilantro, and fiery red chili peppers creates a sensation of flavors that will ignite your taste buds. Prepare yourself for a mouthwatering party of flavors that will make your meal memorable.
Ingredients:
Vinaigrette:
2 tablespoons Apple Cider Vinegar
1 tablespoon lime juice, plus some lime wedges for garnish
1 teaspoon Spicy Citrus Seasoning
2 tablespoons honey
1/2 teaspoon Fleur de Sel
1/4 cup Koroneiki Extra Virgin Olive Oil
3 ears of corn, shucked
1 tablespoon Koroneiki Extra Virgin Olive Oil
1/4 teaspoon Fleur de Sel
1 shallot, peeled and sliced
1 red chili pepper, sliced
1/4 cup fresh cilantro, chopped
1 bunch watercress, trimmed
2-3 tablespoons queso fresco, crumbled
Instructions
Preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill. While the grill is preheating, place vinegar, lime juice, seasoning, honey, salt, and olive oil in a large bowl and whisk to combine. Set the dressing aside.
Lightly brush corn with olive oil (1 tablespoon) and season with salt. Place on the grill and cook for 3-4 minutes, rotating occasionally, until moderately charred and slightly tender. Remove from the grill and set aside to cool for 10 minutes. Once cooled, stand the corn cobs upright on a cutting board and, using a knife, shave the kernels off the cob. Transfer the kernels to the bowl with the dressing. Add the sliced shallot, sliced chili, and chopped cilantro to the bowl and toss to coat. Spread the watercress on a serving platter or large plate and top with the corn mixture. Drizzle the salad with any remaining vinaigrette left in the bowl and sprinkle with queso fresco crumbled before serving.
