Ingredients Jump to Instructions ↓

  1. 6 ears corn

  2. 1/3 cup olive oil plus additional for brushing -- the corn and the shrimp

  3. 1 pound medium shrimp (about 25) -- shelled -- and deveined

  4. 1 red onion -- chopped fine

  5. 1 large fresh jalapeno chili including the seeds -- minced

  6. 1/3 cup loosely packed fresh coriander -- chopped fine

  7. 3 tablespoons fresh lemon juice

  8. 1 tablespoon white-wine vinegar

  9. 2 bunches watercress -- rinsed well, spun -- dry, and coarse, stems discarded

Instructions Jump to Ingredients ↑

  1. Preparation : Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turning it, for 15 minutes, or until it is golden brown. Let the corn cool until it can be handled. Working over a bowl, with serrated knife cut the kernels from the cobs and with the back of the knife scrape the pulp from the cobs. Brush the shrimp with some of the additional oil, grill them on the rack, turning them, for 6 to 8 minutes, or until they are cooked through, and transfer them to the bowl. Stir in the onion, the jalapeno, and the coriander. In a small bowl whisk together the lemon juice, the vinegar, and salt and pepper to taste, add the remaining 1/3 cup oil in a stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the corn mixture and combine the salad well. Divide the watercress among 6 plates and spoon the salad over it.


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